Ingredients for Curried Chick Peas Chana Dal
- 1 cup dried Channa Dal
- 1 teaspoon loose leaf tea
- 1 teaspoon salt
- 5 cups + 1 tablespoon water
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 medium onion
- 1 inch ginger
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon red pepper powder
- 2 tablespoons fresh chopped coriander leaves
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How to Make Curried Chick Peas Chana Dal
- Rinse 1 cup of dried chickpeas thoroughly in a sieve under cold running water until the water runs clear.
- In a large bowl, cover the chickpeas with at least 2 inches of water and let them soak at room temperature, uncovered, for 12 hours or overnight.
- Drain the soaked chickpeas.
- In a heavy 3-4 quart saucepan, combine the drained chickpeas, 1 teaspoon of loose leaf tea, 1 teaspoon of salt, and 4 cups of water.
- Bring to a boil over high heat. Partially cover the pan, reduce heat to low, and simmer until the chickpeas are tender but still hold their shape (approximately 45-60 minutes, depending on the age of the chickpeas).
- While the chickpeas simmer, prepare the curry sauce. In a separate 3-4 quart saucepan, heat 2 tablespoons of ghee over high heat until a drop of water flicked into it splutters instantly.
- Add 1 teaspoon of cumin seeds and stir for 30 seconds. Add 1 medium onion (finely chopped) and 1 inch ginger (grated).
- Lower the heat to medium and fry, stirring constantly, for 7-8 minutes, until the onions are soft and golden brown. Watch carefully to prevent burning and adjust the heat as needed.
- Stir in 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon ground coriander, 1/2 teaspoon garam masala, 1/2 teaspoon red pepper powder, and 1 tablespoon of water.
- Fry for 1 minute.
- Add the cooked chickpeas (with their cooking liquid) and 1 cup of water to the onion mixture.
- 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 sauce has thickened and the flavors have melded.
- Taste and adjust seasoning as needed. Add more salt or spices to your preference.
- Ladle the curried chickpeas into a heated bowl.
- Garnish with 2 tablespoons of fresh chopped coriander leaves and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
23g
Fat
31g
Carbs
10g
