Although Chana Dal is often translated as split chickpea dal, it has nothing to do with what we know as chickpeas (or garbanzo beans) and is a lentil, with the closest English translation as Bengal Gram.

Another one of my lockdown COVID-19 recipes Day 14.

This dal is so full of flavor and goodness, and comes together ingredients in stock in your pantry. If you happen to have fresh tomatoes and ginger, by all means, use them. Otherwise always have canned tomatoes and bottled ginger paste on hand and you can whip this nutritious meal up in a half an hour or so.

Chana Dal

Punjabi style recipe made from Bengal gram lentils and loaded with flavorful spices.

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Course: Main Course

Cuisine: Indian

Keyword: Chana Dal, COVID-19,, Dal, Indian, Indian Recipe, Lentils, Lockdown, Prepper, Punjabi Recipe, Vegetarian

Prep Time: 10

Cook Time: 15

Soaking Lentils: 1

Total Time: 1 25

Servings:

Calories: 212kcal

Equipment

kadai or balti pan, pressure cooker

Ingredients

Prepare the Lentils

3/4 cup Bengal gram Some may call this split chickpeas
2.5 cups Water
1/4 tsp Turmeric powder

For the Dal

2 tbsp Ghee Or oil for vegan
1/2 can Tomatoes or two fresh, chopped Canned tomatoes makes this a lockdown recipe, but you can also use fresh. I use half a 14 oz can and save the other half for use in another recipe.
1 tbsp Ginger paste Use fresh grated if you want.
1 Green Chili (Thai chili) Optional, if you have access to fresh and want heat in the dal.
1 tsp Cumin seeds
1/2 tsp Kashmiri red chili powder
1/2 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Garam masala
1/2 tsp Amchur powder (dry mango powder)
1 tsp Kasuri methi (dried Fenugreek leaves) Rubbed to release flavor

Instructions

Prepare and pressure cook the chana dal

Clean, rinse and then soak the chana dal in enough water to cover for an hour.
Drain the chana dal and add them to the pressure cooker with the Turmeric powder and 2.5 cups of water. Mix well.
Cover and cook for 8 whistles on high heat. Put aside to cool while you prepare the gravy for the dal.

Preparing the Chana dal

Heat the ghee (or oil) in a kadai pan; add the cumin and fry for a few seconds until the seeds begin to sputter.
Add the tomatoes, ginger and green chili, stirring to mix well (If you are using fresh tomatoes, cook for 4 – 5 minutes until they are soft.)
Next, mix in all the dry spices – Turmeric powder, Kashmiri red chili powder, garam masala powder, dry mango powder and coriander powder. Cook for several minutes, stirring constantly.
Rub the kasuri methi between your palms to release flavor and add the tomato mixture. Mix well.
Add the Chana dal along with all the cooking water from the pressure cooker.
Stir and simmer the dal for 5 – 10 minutes until you get a nice consistency to the dal. It will thicken as it cools. You can always add more water if it gets too thick, or cook longer if it's too thin.

Notes

I keep working on my “Ying Yang” plate presentation. I’ll get it looking good one of these days.

Another fabulous meal from my COVID-19 lockdown collection! Can be made with stock items from the pantry. Or, if you have access to fresh produce, go ahead and use that!

Always have rice, dried beans and canned tomatoes in your stockroom and you’ll have all you need to make a great lockdown meal!

Of course, always be sure to stock up on the spices!

Nutrition

Chana Dal (Bengal Gram Dal)