Loading...
A hearty and flavorful North Indian lentil curry made with split chickpeas, simmered in a savory onion-tomato masala. This protein-packed dish is a staple comfort food, perfect with hot rotis or steamed basmati rice.
Soak and Cook the Dal
Prepare the Masala (Tadka)
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A hearty and flavorful North Indian lentil curry made with split chickpeas, simmered in a savory onion-tomato masala. This protein-packed dish is a staple comfort food, perfect with hot rotis or steamed basmati rice.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 289.57 calories per serving with 12.09g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Garnish
For a richer, creamier texture, stir in 2 tablespoons of heavy cream or cashew cream at the end of cooking.
For a Sattvic version, omit the onions and ginger-garlic paste. Increase the amount of hing and add 1/2 inch of grated ginger along with the tomatoes.
Add diced vegetables like carrots, bottle gourd (lauki), or spinach to the dal while pressure cooking for added nutrition.
Increase the amount of ghee and add a pinch of amchur (dry mango powder) along with the garam masala for a more tangy, robust flavor.
Chana dal is a fantastic source of protein, which is essential for muscle repair, growth, and overall body function, making it an excellent choice for vegetarians and vegans.
High in both soluble and insoluble fiber, this dal promotes digestive health, helps prevent constipation, and provides a feeling of fullness, which can aid in weight management.
The fiber, potassium, and magnesium in chana dal contribute to cardiovascular health by helping to regulate blood pressure and lower cholesterol levels.
With a low glycemic index, chana dal releases sugar into the bloodstream slowly, preventing sharp spikes in blood glucose levels, making it beneficial for individuals with diabetes.
Yes, Chana Dal Masala is very healthy. It is an excellent source of plant-based protein, dietary fiber, and essential minerals like iron, magnesium, and potassium. The fiber aids digestion and helps in managing blood sugar levels, making it a nutritious and wholesome meal.
One serving of this Chana Dal Masala (approximately 1 cup or 360g) contains around 275-300 calories. The exact count can vary based on the amount of ghee or oil used.
You can cook the soaked dal in a heavy-bottomed pot or Dutch oven. Bring the dal and water to a boil, then reduce the heat, cover, and simmer for about 60-75 minutes, or until the lentils are tender. You may need to add more hot water during cooking.
This recipe is specifically for chana dal (split chickpeas), which has a different texture and flavor from whole chickpeas (garbanzo beans). Using canned chickpeas would result in a different dish, more like a chana masala curry.
Leftover Chana Dal Masala can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave, adding a little water to adjust consistency.