Chana Dal with Seasoned Basmati Rice
- Minutes to Cook:
- Number of Servings: 8
Ingredients
The Dal:Chickpeas, Split (Chana) (garbanzo beans), 2 cup *Ground tumeric, 1.5 tbsp*cardamon spice, ground, 1 tsp Bay Leaf, .25 grams Salt, 1 tsp 4 cups waterThe Tadka:Sunflower Oil, 2 tbsp *Cumin seed, 1 tspGarlic, 8 clovesCilantro, raw, 6 tbsp Canned Tomatoes, 1 can The Rice:*Basmati Rice Medley-Trader Joe's, 1.5 cup Water, tap, 2 cup (8 fl oz) Butter, salted, 1 tbsp Sunflower Oil, 1 tbspPepper, black, .5 tspSalt, .5 tsp
PREPARATION
1.Rinse Chana until water runs clear, and soak for 30 minutes.
Combine the chana dal, turmeric, cardamom, bay leaf and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy. Add Salt.
2.
To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you’re using them. Then stir in the tomatoes and turn off the heat.
3.
Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
The Rice:
Add butter, oil, salt and pepper.
Then top with Rice.
Over medium heat allow butter to melt, gently stirring until rice becomes slightly browned. Cover with water, give one good stir.
Cover and simmer 20 minutes. Turn off heat until ready to serve. Serve warm. Garnish with Cilantro.
Serving Size: 1 cup dal, 1 cup rice
Number of Servings: 8
Recipe submitted by SparkPeople user YOGIPAM.
1.Rinse Chana until water runs clear, and soak for 30 minutes.
Combine the chana dal, turmeric, cardamom, bay leaf and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy. Add Salt.
2.
To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you’re using them. Then stir in the tomatoes and turn off the heat.
3.
Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
The Rice:
Add butter, oil, salt and pepper.
Then top with Rice.
Over medium heat allow butter to melt, gently stirring until rice becomes slightly browned. Cover with water, give one good stir.
Cover and simmer 20 minutes. Turn off heat until ready to serve. Serve warm. Garnish with Cilantro.
Serving Size: 1 cup dal, 1 cup rice
Number of Servings: 8
Recipe submitted by SparkPeople user YOGIPAM.
Nutritional Info Amount Per Serving
- Calories: 179.3
- Total Fat: 7.7 g
- Cholesterol: 3.9 mg
- Sodium: 664.9 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 3.8 g
- Protein: 4.2 g
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