How hard is it to cook dal or channas and what are the protein values of each?!
then towards the end in another pan, heat some oil, put in a bit of cury, garam masala, geera, oninon and garlic (grined) and fry it up, then throw that into the pot of boiling dhal and then mix it up and llet boil for about 3 mins and then turn off heat.
Channa--well if you do canned its easier, heat oil and thrown in onion and garlic, rinse the channa and then put it in the pot to cook, then throw in black pepper, salt, chopped onions and put in a some water to let it steam out and get soft,
channa is best with mango chutney...or sour----yummy
if you do channa--the dry ones it will have to soak for a while then pressured in a pressure pot.
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Answers: DHAL--easy, put it in a pot to boil with water to boil and then when it gets soft, get a masher, like a potato masher and smash it up, put in some salt to boil it with
then towards the end in another pan, heat some oil, put in a bit of cury, garam masala, geera, oninon and garlic (grined) and fry it up, then throw that into the pot of boiling dhal and then mix it up and llet boil for about 3 mins and then turn off heat.
Channa--well if you do canned its easier, heat oil and thrown in onion and garlic, rinse the channa and then put it in the pot to cook, then throw in black pepper, salt, chopped onions and put in a some water to let it steam out and get soft,
channa is best with mango chutney...or sour----yummy
if you do channa--the dry ones it will have to soak for a while then pressured in a pressure pot.
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ok channa has to be soaked overnight before u pressure cook it or its gonna be really hard to get it cooked.
dal can be cooked without overnight soaking.
not sure of specific protein value but they r very high in protein
I agree with "Seema", I use alot of red lentils, Moog Dal and for Channa dal the canned are best they are always well cooked and never fail, if you do not cook the soaked ones right they are aways chewy or tough.
I use lots of garlic, ginger, fresh turmeric, and my own blend of curry powder and other seasoning, just for the dal limit or no salt at all until there cooked fully, for the Channa it is o.k, but I do mine in a crockpot so I limit it, as the longer it cooks the saltier it can get, and it is alway better to do a final seaoning when you add the cilantro or yougarts.
Dal can be cooked immeadietly where as channa needs to be soaked overnight to cook quickly ,still takes time