You are currently viewing Easy Ayurvedic Chana Dal – Peeled and Split Black Chickpea Recipe – 25 Jun 11

Easy Ayurvedic Chana Dal – Peeled and Split Black Chickpea Recipe – 25 Jun 11

Today I want to give you the recipe for Chana Dal. Chana is the word for chickpea and this is what it is: black chickpeas which were peeled and split, so that you have yellowish halves which taste great even only in combination with very few spices.

Chana Dal – Peeled and Split Black Chickpeas

A simple dal dish with only a few ingredients but a great taste! Try this recipe at home – it’s easy!

Today I want to give you the recipe for Chana Dal. Chana is the word for chickpea and this is what it is: black chickpeas which were peeled and split, so that you have yellowish halves which taste great even only in combination with very few spices.

Chana Dal – Peeled and Split Black Chickpeas

A simple dal dish with only a few ingredients but a great taste! Try this recipe at home – it’s easy!

Time needed for preparing Chana Dal

Preparation Time:
Cooking Time:
Total Time:

Additionally you need to soak the split chickpeas some hours before you cook them.

Ingredients


1 cup Chana Dal, split and peeled black chickpeas

8 cups Water

1/2 tsp Turmeric

1 tbsp Olive Oil

1/2 tsp Cumin

2 pinch Asafetida

1 tsp fresh Ginger in small pieces

Salt according to taste.

How to cook Chana Dal

It is always recommended to wash any kind of Dal before you cook it. So you take the chickpeas, wash them and then soak them for some hours in a pot with 8 cups of water.

After four to five hours, you simply place that pot on the stove, add some salt and the turmeric and heat it up. You don’t need to do a lot of work for cooking this dish but you need time and patience. It will take about 45 minutes in boiling water for your chana dal to get soft.

When they are soft, you can turn the heat low and start the preparation of the Tadka. For this, you heat up the olive oil in a pan. When hot, you add the cumin, the asafetida powder and the ginger. Asafetida has a strong smell that develops its full aroma while you stir and fry it shortly in the hot oil.

Before it burns, you put the mixture into the pot with dal. Mix it well and serve your delicious Chana Dal with rice and vegetables and maybe some Indian flat bread to have a delicious Indian meal.

Ayurvedic Values

Chana Dal, as it is split chickpeas, has the same Ayurvedic values as chickpeas have. It increases vata, the gas in the body. This is – apart from the great taste – the reason for using a higher amount of asafetida and ginger, which both reduce gas creation in your intestines.

Besides that, chickpeas are a good source of folate and proteins. They are high in fiber and low in fat.

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This Post Has 3 Comments

  1. Anne

    I remember that one from the Ashram! – or maybe another kind of lentil? I think your granny showed them to me when she was cooking. But I believe I remember the asafetida taste which was especially strong in this one!

  2. Martin

    Hey, just a quick question: how come this dish is called ‘Chana DAL’? I thought dal means lentils but these are chickpeas????Can you explain please?

  3. Ramona

    Dear Martin,Yes, Dal actually means lentils but is also used for every kind of pulse that is split and peeled. In this way dry green peas can also be called ‘dal’. And then you make the same thing with them anyway – a soupy dish that completes the Indian dinner!

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