Chana dal

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a metal pan filled with food on top of a table

Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don’t have one and don’t want to buy one, a potato masher will do the trick.

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a bowl filled with rice and vegetables on top of a white table next to other dishes

You guys, if you never had moong dal you are in for a treat! Our recipe is easy to make, in one pot in 30 minutes.We simmer the split mung beans in a flavorful tomato-based gravy with fragrant spices and veggies. Serve with fluffy basmati rice or naan and a dollop of yogurt.

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there is a bowl of soup with some toppings in it and the title above it reads, chana dal chutney split chickpea chute

Chana Dal chutney is a flavoursome high-protein South Indian chutney made with chana dal (split chickpeas), ginger, lemon and chillies etc. It is a healthy, easy, quick to make and great accompaniment to serve with dosa, idli or uttapams etc.

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a close up of a bowl of food with the words bengal chana dal on it

This Bengali Cholar Dal is nutty with chana dal or split chickpeas, and it has an assertive but exquisite sweetness from coconut and raisins. It's a delicious, unique and comforting dal that's usually served at celebratory meals, but its simplicity makes it a great weeknight recipe.

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two bowls filled with beans and rice on top of a table

Rooted in the cultural richness of Bengal, this traditional dish exudes simplicity without compromising on taste. With its creamy texture, aromatic spices, and oodles of plant-based protein, Chana Dal offers a delightful balance of flavors. Embrace the art of preparing this wholesome vegan dal as we unlock the secrets to its perfect blend, leaving you captivated by each aromatic spoonful.

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