chana dal recipes
If you like chana dal.You should try the whole chana dal(kaale chane).They look a bit like chick peas a little smaller and are brown in color. You need to soak them overnight in water and then pressure cook them with salt and water till tender.They are great t use in a salad as they hold their shape better,otherwise you can give it a tadka ( that is heat about one tbsp of oil and a few mustard seeds , few curry leaves and about one green chilly finely chopped -less if you cant take the heat, let the splutter ) add that to the drained out black channa and toss with some lemon juice, chopped cilantro and fresh grated coconut.
The other thing you can do with them ( after they are cooked and drained) . Heat about a tbsp of oil , add about one chopped onion, some ginger garlic paste cook for a few mins. Add a diced tomato or two cook till soft and looks like a sauce. Add salt , the some Garam masala and chilli pwd and add in the cooked chana.Cook for a few minutes to allow the sauce to coat the dal and add some chopped cilantro.This is usually better after a day.
Here's a link with a TON of recipes: http://www.mendosa.com/chanadal.html
I like chana dal a lot and it's in the regular rotation at home. Interesting that chana dal is your first choice of dal, rather than toor, moong, or masoor. Any reason why you like chana dal?
If you really like Indian home style cooking, this dal is hard to beat:
Chana dal with panch pora (Bangla 5 spice)
1/2 cup chana dal+ 1/3 cup moong dal + 1/3 cup masoor dal.
Wash, and boil in pressure cooker with about 4 cups water, salt, and about 1/4 tsp turmeric. Chana dal takes longer than other dals to cook, so keep it cooking a little longer. When the cooker is open, the other two dals should have almost disappeared, and the chana dal should be soft and creamy.
Add the equivalent of one 14 oz can of finely diced tomatoes, and a little chopped cilantro.
Then, in a small skillet, take a little vegetable oil, heat, and do "tarka" with 1 tbsp panch pora (Bangla 5 spice, comprising: equal proportions of cumin, mustardseed, kalonji, fenugreek, and fennelseed). When the seeds pop, add 1/2 tsp to 1 tsp (adjust to taste) red chili powder. Then immediately add 1 onion, thinly sliced. Stir well.
Saute for about 10 minutes till the onion is soft, and starting to caramelize.
Dump the contents of the skillet into the dal, and wash out the skillet with a few drops of water and add to the dal.
Mix well and serve hot with rice, chapatis, and some kind of vegetable and the usual yogurt etc.
Serves about 6 to 8, and tastes wonderful, even better the next day.
I snack on bowls of this stuff. The chana dal makes it so creamy and delicious.