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Curried Chick- Peas Chana Dal

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Ingredients

Adjust Servings:
1 cup channa dal (dried chickpeas or garbanzos)
1 teaspoon tea leaves
1 teaspoon salt
5 cups water
1 tablespoon water
3 tablespoons ghee
1/2 teaspoon cumin seed
1/4 cup chopped onion
1 tablespoon scraped finely chopped ginger
1/2 teaspoon turmeric

Nutritional information

278.5
Calories
115 g
Calories From Fat
12.8 g
Total Fat
6.3 g
Saturated Fat
24.6 mg
Cholesterol
604.5 mg
Sodium
32.8 g
Carbs
9.3 g
Dietary Fiber
5.8 g
Sugars
10.1 g
Protein
250g
Serving Size

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Curried Chick- Peas Chana Dal

Features:
    Cuisine:

    Listing tea leaves as an ingredient seems vague. Can you be more specific please? I am eager to try the recipe. Thank you!

    • 775 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Curried Chick-Peas ( Chana Dal),Found on alleasyrecipes.com. Posted for ZWT8- India.,Listing tea leaves as an ingredient seems vague. Can you be more specific please? I am eager to try the recipe. Thank you!,Not a huge chickpea fan, so I thought all these spices would make this much more enjoyable! I was right. I left my chickpeas to soak while I was at work (about 10 hours), and then cooked them. Seemed to work just fine. Made for ZWT8.


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    Steps

    1
    Done

    In a Large Sieve or Colander, Wash the Chickpeas Under Cold Running Water Until the Draining Water Runs Clear. Drop the Chick-Peas Into a Large Bowl or Pan, Pour in Enough Water to Cover Them by at Least 2 Inches., and Let Them Soak at Room Temperature Uncovered For 12 Hours or Overnight.

    2
    Done

    Drain the Chick-Peas in a Large Colander or Sieve, Place Them in a Heavy 3-4 Quart Saucepan, and Add the Tea Leaves, Salt, and 4 Cups of the Water. Bring to a Boil Over High Heat, Partially Cover the Pan, Reduce the Heat to Low and Simmer.

    3
    Done

    in a Separate 3-4 Quart Saucepan, Heat the Ghee Over High Heat Until a Drop of Water Flicked Into It Splutters Instantly. Add the Cumin Seeds and Stir 30 Seconds,Then Add the Onions and Ginger. Lower the Heat to Moderate and, Stirring Constantly, Fry the Mixture For 7-8 Minutes, Until the Onions Are Soft and Golden Brown.

    4
    Done

    Watch Carefully For Signs of Burning and Regulate the Heat Accordingly. Stir in the Turmeric, Cumin, Ground Coriander, Garam Masala, Red Pepper, and 1 Tblsp. of Water, and Fry For 1 Minute. Then Add the Chick-Peas, Their Cooking Liquid and the Remaining 1 Cup of Water.

    5
    Done

    Stirring Constantly, Bring to a Boil Over High Heat, Cover the Pan Tightly, Reduce the Heat to Low, and Simmer For About 25 Minutes, or Until the Chick-Peas Are Tender but Still Intact. Taste For Seasoning, Ladle the Entire Contents of the Pan Into a Heated Bowl. Sprinkle With the Fresh Coriander and Serve at Once.

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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