chana dal/bengal gram split

Dal (also spelled daal; pronunciation: [d̪aːl]) is a term used in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require pre-soaking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.

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  1. karadekoolaid

    Recipe Chole (Punjabi Chickpea Dhal) or Chana Dhal

    ( 6-8 people) 200 gms dried chickpeas or 2 tins chickpeas Ghee or oil 4 bay leaves 2 tsps turmeric powder * (only if you're using dried chickpeas) 2 dried hot chiles 1 large onion, sliced into half moons 6 cloves garlic, minced 3 cm fresh ginger, minced 2 fresh hot chile peppers, chopped...
  2. Morning Glory

    Recipe Chana Tarka Dal

    The glorious yellow colour of chana dal is enhanced by adding turmeric. This comforting vegan dish is perfect served with rice or flatbread. In India, chana dal is often served with more of a soup like consistency and is usually cooked in a pressure cooker. Here I’ve opted for a thicker...
  3. Morning Glory

    Recipe Spicy Aubergine Involtini with Chana Dal & Spinach

    This vegan dish makes a good light lunch with some crusty bread on the side. The flavours are intriguing and contrasting, using earthy Indian spices with miso and sweet & sour pomegranate molasses. Use more chilli if you want a spicier tomato sauce. Ingredients (makes 5 to 6 involtini) For...
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