Chana Dal (Small Yellow Split Peas)
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 212.5
- Total Fat: 6.1 g
- Cholesterol: 8.3 mg
- Sodium: 709.9 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 11.4 g
- Protein: 11.4 g
View full nutritional breakdown of Chana Dal (Small Yellow Split Peas) calories by ingredient
Introduction
Of all the dals, this one perhaps has the “meatiest” taste. If you cannot find Chana Dal sold by an Indian grocer, substitute yellow split peas. This dal can be served with rice. Of all the dals, this one perhaps has the “meatiest” taste. If you cannot find Chana Dal sold by an Indian grocer, substitute yellow split peas. This dal can be served with rice.Number of Servings: 6
Ingredients
-
1 1/2 cups Split Yellow Peas
5 cups Water
1/2 tsp. Ground Turmeric
2 thin slices of (unpeeled) Ginger Root
1 tsp. Salt
¼ tsp. Garam Masala
3 Tbsp. Ghee or Vegetable Oil
1/2 tsp. Cumin Seed
2 cloves Garlic
1/2 tsp. Red Chili Pepper Powder
Directions
Put the dal in a heavy pot along with 5 cups of water. Bring to a boil and remove any surface scum.
Add the turmeric and ginger. Cover, leaving the lid just very slightly ajar. Turn the heat to low and simmer gently for 1 1/2 hours or until the dal is tender. Stir every 5 minutes or so during the last half hour of cooking to prevent sticking.
Remove ginger slices. Add the salt and garam masala to the dal. Stir to mix.
Heat the ghee in a small frying pan over a medium. When hot, put in the cumin seeds. A couple of seconds later, add the garlic. Sir and fry until the garlic pieces are lightly browned.
Put the chili power into the pan. Immediately lift the pan off the heat and pour its entire contents - ghee and spices into the pot with the dal. Stir to mix.
Number of Servings: 6
Recipe submitted by SparkPeople user CA-IN-SAPPORO.
Add the turmeric and ginger. Cover, leaving the lid just very slightly ajar. Turn the heat to low and simmer gently for 1 1/2 hours or until the dal is tender. Stir every 5 minutes or so during the last half hour of cooking to prevent sticking.
Remove ginger slices. Add the salt and garam masala to the dal. Stir to mix.
Heat the ghee in a small frying pan over a medium. When hot, put in the cumin seeds. A couple of seconds later, add the garlic. Sir and fry until the garlic pieces are lightly browned.
Put the chili power into the pan. Immediately lift the pan off the heat and pour its entire contents - ghee and spices into the pot with the dal. Stir to mix.
Number of Servings: 6
Recipe submitted by SparkPeople user CA-IN-SAPPORO.
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