What can i make with chana dal?!
Ingredients:
3 cups cooked chana dal (about 1 1/2 cups uncooked chana dal), drained (reserve 1/4 cup liquid for thinning and 2 tablespoons beans for garnish)
6 tablespoons fresh lemon juice (approximately 2 lemons)
2 large cloves garlic (or more, to taste)
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne (to taste)
1 tablespoon cumin
4 teaspoons dill
pinch of sugar
Optional Ingredients:
Hummus has many variations. The most common optional extra is
1/4 cup roasted tahini (sesame paste)
Other options include
2 tablespoons chopped fresh cilantro (coriander leaves)
1/2 teaspoon ground coriander
1 teaspoon basil
1/2 teaspoon oregano
1/2 onion, chopped
Garnish:
1 tablespoon finely chopped fresh parsley
1 tablespoon olive oil
2 tablespoons whole, cooked chana dal
1/2 teaspoon Hungarian paprika
Preparation:
As you cook any dried beans, pick over dried chana dal and wash in several changes of water. Soak them in fresh cold water for 8 to 12 hours. Rinse in fresh cold water, drain, then cook in more fresh cold water, until tender (about 1 hour).
The cooking time depends on the age and quality of the chana dal. Or you can speed up the process by bringing them to a boil for about three minutes, cover, remove from heat and let stand for 2 hours, rinse, and cook further on low until tender.
In the bowl of a food processor, combine the chana dal, reserved liquid, lemon juice, garlic, salt, cayenne, cumin, dill, and sweetener. Process or blend until smooth and creamy in texture, scraping down the sides as necessary.
Taste for seasoning, adding optional tahini (or toasted sesame oil) or herbs and spices as desired. If too thick, add a small amount of lemon juice or water.
Transfer to a bowl, cover and let stand for at least 30 minutes until ready to serve or refrigerate for future use. Serve at room temperature or chilled.
Serving Suggestions:
If used as a dip, dribble paprika and optional olive oil over the surface. Sprinkle with chopped parsley and arrange a decorative pattern of cooked whole chana dal on top.
Serve with wedges of warm pita bread (or crackers). It's great with vegetable crudités of celery, red and green bell pepper strips, carrots, radish slices, broccoli, or cauliflower.
You will also enjoy it on an open-face sandwich with cucumber and tomato slices. Some people serve it as a side salad.
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LOTS OF RECIPES:
http://www.mendosa.com/chanadal.html
Answers: CHANA DAL HUMMUS:
Ingredients:
3 cups cooked chana dal (about 1 1/2 cups uncooked chana dal), drained (reserve 1/4 cup liquid for thinning and 2 tablespoons beans for garnish)
6 tablespoons fresh lemon juice (approximately 2 lemons)
2 large cloves garlic (or more, to taste)
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne (to taste)
1 tablespoon cumin
4 teaspoons dill
pinch of sugar
Optional Ingredients:
Hummus has many variations. The most common optional extra is
1/4 cup roasted tahini (sesame paste)
Other options include
2 tablespoons chopped fresh cilantro (coriander leaves)
1/2 teaspoon ground coriander
1 teaspoon basil
1/2 teaspoon oregano
1/2 onion, chopped
Garnish:
1 tablespoon finely chopped fresh parsley
1 tablespoon olive oil
2 tablespoons whole, cooked chana dal
1/2 teaspoon Hungarian paprika
Preparation:
As you cook any dried beans, pick over dried chana dal and wash in several changes of water. Soak them in fresh cold water for 8 to 12 hours. Rinse in fresh cold water, drain, then cook in more fresh cold water, until tender (about 1 hour).
The cooking time depends on the age and quality of the chana dal. Or you can speed up the process by bringing them to a boil for about three minutes, cover, remove from heat and let stand for 2 hours, rinse, and cook further on low until tender.
In the bowl of a food processor, combine the chana dal, reserved liquid, lemon juice, garlic, salt, cayenne, cumin, dill, and sweetener. Process or blend until smooth and creamy in texture, scraping down the sides as necessary.
Taste for seasoning, adding optional tahini (or toasted sesame oil) or herbs and spices as desired. If too thick, add a small amount of lemon juice or water.
Transfer to a bowl, cover and let stand for at least 30 minutes until ready to serve or refrigerate for future use. Serve at room temperature or chilled.
Serving Suggestions:
If used as a dip, dribble paprika and optional olive oil over the surface. Sprinkle with chopped parsley and arrange a decorative pattern of cooked whole chana dal on top.
Serve with wedges of warm pita bread (or crackers). It's great with vegetable crudités of celery, red and green bell pepper strips, carrots, radish slices, broccoli, or cauliflower.
You will also enjoy it on an open-face sandwich with cucumber and tomato slices. Some people serve it as a side salad.
**************************************...
LOTS OF RECIPES:
http://www.mendosa.com/chanadal.html
Chana Dal
An easy to prepare dish for you and very tasty
2 cups chana dal
1 onion, peeled and chopped
1 tomato, chopped
1lb ( 450g ) spinach leaves roughly chopped, fresh or frozen
3 cloves of garlic
1 tablespoon of vegetable oil or gee
1 tsp cumin seeds
1/2 tsp ground turmeric
salt and freshly ground pepper
fresh coriander, chopped
lemon juice
soak the chana dal in plenty of water overnight
drain the chana dal, then replace with plenty fresh water and boil rapidly for 10 minutes
let it simmer for 30 minutes
heat the oil or gee and fry the cumin seeds until they pop
mix in the onion and fry gently until slightly brown
add the rest of the ingredients except for spinach
stir for 5 minutes
stir in spinach, cover and simmer for 10 -15 minutes
garnish with coriander and serve with rice. Delicious.
Bon Appétit
Chana Dal Kofta Curry
servings 1? hours 30 min prep
For koftas
150 g channa dal, soaked for 2 hours
2 medium onions, peeled,washed and finely chopped
1 inch fresh ginger, peeled,washed and chopped
2 cloves garlic, peeled,washed and chopped
3 green chilies, washed,ends trimmed and finely chop the rest of the chillies
1 tablespoon chopped fresh curry leaves
1 tablespoon fresh coriander leaves, finely chopped
2 cloves
1/4 inch cinnamon sticks
1 teaspoon anise seed
salt
oil, to fry
For gravy
1/2 cup fresh coconut, ground to a paste
1 1/2 teaspoons ginger-garlic paste
1 large onion, peeled,washed and finely chopped
2 fresh tomatoes, washed,peeled and finely chopped
1/4 teaspoon turmeric powder
2 teaspoons red chili powder
1/2 teaspoon garam masala powder
2 cloves
1/4 inch cinnamon sticks
1/2 teaspoon anise seed
salt
2 tablespoons oil
Grind the chana dal with the cloves, cinnamon stick, aniseeds, ginger and garlic pastes to a paste.
Add the finely chopped ingredients with salt to the ground chana dal.
Make small balls out of this mixture.
Heat oil in a wok.
Gently, lower the balls into the hot oil.
Deep fry the balls until lightly browned on either side.
Drain on clean and absorbent paper towels and keep aside.
Now, prepare the gravy.
To do so, heat 2 tbsps.
of oil in a pan.
Add the cloves, aniseeds and cinnamon stick.
Stir-fry for a minute.
Toss in the onion and stir-fry until it is lightly browned.
Add the ginger-garlic paste.
Stir-fry for 3 minutes.
Add the masala{spice} powders and stir-fry for 2 minutes.
Then add the tomatoes and salt.
Mix well and cook on medium flame until the oil starts leaving the sides of the pan.
Now stir in the ground coconut paste.
Stir and cook for 3 minutes.
Add a cup of water.
Allow it to boil for 6 minutes.
Now, gently add the fried koftas, one by one, and allow this dish to cook on simmer{low flame} for 5 minutes.
Garnish with corriander leaves.
Serve hot with rotis or rice.
.You can make Bolly,a sweet dish popular in India.Ingredients:
Flour,1 lb,sugar 4cups,cardamom 50,ghee 3 ounces,Bengal gram 4cups,salt a pinch,jellabi colour powder a pinch,water 8 ounces.
Make jellabie colour,salt and water mixed.Knead the flour using enough water andadd gingelly oil till the dough issmooth and soft.Cook the bengal gramdal in water and put the sugar and cardamomseedsand when it sticks take it off the fire and grind it well in a grinding stone.Keep ghee readyto smear on the hand.Make small ballsfrom the dough and flatten on the palm smearing ghee.Put the ball into the rice floor.Sprinkle rice floor on the board and flaten.Fry on the pan using ghee on both sides .Fold to make a half circle shape.It is ready to eat!About 80 Bollys.