Chana Dal or Split Chickpeas is a dried legume or pulse which is widely used in the Indian subcontinent. A typical dal will be cooked until mushy (usually in a pressure cooker, but also sometimes on the stovetop) and then tempered according to taste. This is a staple in most meals as legumes are said to be full of protein.

In a 100-gram amount, boiled and cooked dal contains 9% protein, 70% water, 20% carbohydrates (which includes 8% fibre), and 1% fat. Cooked dal (per 100 g) also supplies a rich content (20% or more of the Daily Value, DV) of the B vitamin, folate (45% DV) and manganese (25% DV), with moderate amounts of thiamine (11% DV) and several dietary minerals, such as iron (19% DV) and phosphorus (18% DV).

I have earlier posted a recipe for a simple chana dal, so here’s another version of this dal which I made over the weekend for a simple lunch. This is a bit more work than the previous recipe, but is super worth it!

Chana Dal

Ingredients:

• 1 cup chana dal or split chickpeas, soaked in warm water for 30 minutes
• 1 large (or 2 medium-sized) onions, finely chopped
• 2 medium-sized tomatoes
• 6-8 pods of garlic
• 1-inch piece of ginger
• 2-3 fresh red or green chillies
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 3-4 curry leaves
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp asafoetida powder
• 1/2 tsp garam masala powder
• 1 tbsp ghee or oil
• 1 tsp lemon juice
• 1 tsp Kasuri methi
• Salt to taste
• Coriander leaves to garnish

Method:

• Pressure cook the chana dal with 1/2 tsp turmeric powder till it is mushy and keep aside. If using a stovetop to cook the dal, stir till the dal is mushy and keep adding water as required. Keep aside.
• In a blender, blend together the tomatoes, garlic, ginger and chillies to a fine paste and keep aside.
• Heat the oil or ghee in a pan and when warm, add in the mustard seeds. When they pop, add the cumin seeds and stir for a couple of seconds. Then add the curry leaves and stir well.
• Add the onions and cook until the onions become translucent.
• Then add the blended tomato paste and stir well. To this mixture add the balance spices – turmeric powder, red chilli powder, cumin powder, coriander powder, asafoetida powder, garam masala powder and salt and stir well till the oil starts leaving the sides of the pan.
• At this point, pour in the cooked chana dal and adjust your seasoning if needed. Let the dal come to a rolling boil and just before you switch off the gas, crush the Kasuri methi leaves in the palms of your hands and stir.
• Before serving, drizzle the lemon juice and serve garnished with coriander leaves.
• Serve hot with rice or any Indian flatbread.