Recipes

Chane ki dal OR Bengal gram lentils

 

It’s an Indian home so we can’t help having dal almost twice a week. Blame it on the taste but I just cannot do without my daily bowlful of lentils. On days I don’t make dal we have rasam with a protein packed veggie. Dals can never be boring as we have a wide variety of pulses and beans in India, all thanks to our tropical climate. We use tuvar dal (pigeon peas),moong dal (mung beans), saboot moong (whole mung), masoor dal (pink or orange lentils), whole masoor and chana dal (bengal gram) on a regular basis. The basic procedure is the same for preparation for any dal but each has its unique flavour and taste.

Amongst my favourite lentils is bengal gram or chana dal for its rich, nutty flavour and bright colour. Here’s a method to reduce the gassiness caused by dals shared by a friend of mine who is a nutritionist by professiona. Soak the lentils for half an hour in hot water, rinse and drain the water. Do this once or twice more and then cook as usual. You will also find that it cooks faster which is great as it saves fuel, time. Add minced ginger and garlic and a pinch of asafoetida (hing) if you want to be doubly sure about your health.

I use mustard oil to cook dals and in preparing most North Indian vegetable based dishes for its unique flavour and taste. Most people shy away from using mustard oil because of its raw, pungent flavour. The trick is to heat mustard oil first to smoking point, then remove from heat to lower the temperature. Once cool, it should be heated again to required cooking temperature. This not only removes the pungent odour associated with the oil but is said to neutralize the effect of certain chemical compounds that are not considered good for consumption.

Dish: Chane ki dal / Masala chana dal / Bengal gram lentil 
Time taken: 1/2 hour including time to cook the lentils

Ingredients:
Bengal gram / chana dal – 200g
(Soaked and rinsed twice as explained above and then pressure cooked to 3 whistles without salt or turmeric)
Onions, chopped fine – 1/2 cup
Tomatoes, chopped fine – 1/2 cup
Garlic, minced – 4 cloves
Ginger, minced – 1″
Green chillis, minced – 2
Salt, chilli powder and turmeric as per taste

Seasoning:
Mustard oil – 2 tbsp.
Cumin seeds / jeera – 1 tsp.
Asafoetida / hing – 1/4 tsp. or a pinch
Curry leaves / kadi patta – 1 sprig (optional)

Garnishing:
A wedge of lime, sticks of ginger and coriander leaves

Method:

Mash cooked dal slightly till it comes to a rough texture after keeping aside 1 cup. Mix the dal set aside with the mashed dal.

Heat mustard oil in a wok till smoking hot. Cool to room temperature by putting off the stove. Re-heat to moderate and temper cumin seeds followed by asafoetida and curry leaves. Add minced garlic, ginger and green chillies and saute till the garlic turns golden brown. Alternatively, garlic, ginger and green chillies can be minced together and added at this stage.

Add onions and saute till pink, followed by addition tomatoes. Add a pinch of salt and close the wok letting the tomatoes cook and sweat out their juices for about two minutes. If using less oil, keep an eye on the wok so as to prevent burning. Add turmeric and chilli powders at this this stage as desired.

Remove the lid and add the roughly mashed pulses. Mix well and adjust consistency by adding at least 2-3 cups of water, preferably hot. Bengal gram dal tends to thicken more than other pulses so you may be liberal with the water if you need to serve it later. Adjust salt, squeeze a dash of lime if desired, garnish and serve hot with phulkas or rice.

This dal is my submission to Susan’s MLLA. The eighteenth edition is being hosted by dear friend Srivallli of Cooking 4 All Seasons.

17 Comments

Harini is a vegan food photographer and recipe developer. She used to blog at tongueticklers.com but she found the space restrictive. She enjoys photography, feeding birds, reading, is crazy about films and TV series, loves music and takes pride in being a 70s child. She draws inspiration from childhood, lunch-boxes, tiffin breaks, nature, and movies, and believes in free-cycling. In this space she shares love for things inclusive but beyond food.

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17 Comments

  • Sharmila

    Good to know you are having a great time Harini! Enjoy the winter with the warmth of family and friends. 🙂
    Always love chana dal … am going to try making it your way once .. sounds different to me. 🙂

  • Kanchan

    Hello, just posted about your green gram salad for TnT 🙂 Do check out !

    thanks for sharing, it was awesome !

  • Srivalli

    Ah, what a surprise..thank you for the link love..:))..and of course for the beautiful entry!..

  • Andhra Flavors

    wonderful clicks. makes me tempting.

  • Cham

    I ve seen a similar recipe at Sandeepa 's place! Is that like our kootu without veggie! That is a gorgeous pic. Seems u had a blast in the wedding ceremony!

  • Nithya Praveen

    I haven't made use of Chana dal while making dals…this looks so good.Bookmarking this one:)As always great pic Harini!

  • Shabs..

    Hi harini….Iam a subscriber of ur blog…I loved teh photographs in this post…it sim ply is awsome and great recipe too….
    YA december seems to be full of events for everyone!

  • Shabs..

    Hi harini…
    i have an issue now….I just posted a soup recipe for the monthly mingle and was filling the submission form which ask about the photo of size 300 px. I could just reduce the size to 320 px and so cudnt submit the form. Anyway to submit the form else?…pls let me know.
    Shab

  • Sunshinemom

    Thanks all

    Kanchan, glad you liked the salad:).

    Valli, the pleasure is mine!

    Cham, yes! I did have a great time:)

    Shabs, thanks for your kind words:). You have to mail your post to me and not to Meeta. That form is meant for the mingles she hosts. Please follow the instructions given in my post.

  • A 2 Z Vegetarian Cuisine

    Lovely Dal and what a great photograph. Yes indeed lot of things are going on in the blogosphere.

  • Vinita

    Hi ..

    First time on your blog. Had a question. Where did you buy that picture perfect soup bowl from? It looks really pretty and with the delicious daal in it looks even prettier

  • Sunshinemom

    Vinita, thanks for visiting and staying to comment. Much appreciated:). The bowl in the picture is from Westside. You will find it in all their outlets.

  • Nags

    love the bowl, love the colours, love the presentation!

  • Vidhya

    Love it Harini.. I am taking a print out of this recipe and 'm gonna try today…

  • edward

    Hi Sunshine,
    Thank you for your reply. But I still have no idea what Westside is.. I live in Texas. Is this a chain outside of US? I could not find anything online either which will tell me more about it.

    Vinita

  • Sunshinemom

    Hey Vinita, I checked up but found that the site does not feature this bowl amongst its items. Here is the link to the site –

    http://www.mywestside.com/Home.aspx

  • Sunshinemom

    Oh sorry! Yes it is a chain of stores in India opened by the Tatas.

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