Chana dal is a very popular and healthy legume (chick peas) frequently cooked in almost every Indian household. This is because Chana dal has a great source of plant protein, iron, folate, fiber, and is gluten-free.
If you have an instant pot you can use that to pressure cook the dry chick peas for 50 minutes instead of soaking them overnight.
Ingredients
- 1 Cup Chana Dal (died chick Peas)
- 1 tsp tea leaves
- 1 tsp salt
- 5 cups water
- 3 Tbsp Ghee
- 1 tsp cumin seeds
- 1 medium sized onion
- 1 clove chopped garlic
- 1 tsp chopped ginger
- 1/2 tsp tumeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/4 tsp ground red pepper (hot)
- 1 Tbsp fresh chopped cilantro
- 1 tomato (optional)
Preparation
- In a large sieve wash chick peas with cold water and drain
- Cover chick peas with 2 inches of water and soak overnight (12 hours)
- Drain and place chck peas in large 3-4 quart sauce pan, add the tea leaves, salt, and 4 cups of water
- Bring to a boil then partially cover and reduce heat to a low simmer for 1 hour
- In a separate 3-4 quart sauce pan heat the ghee over a high heat. When the ghee is hot add the cumin seeds and stir for 30 seconds then add the ginger , garlic, and onions.
- Lower the heat to medium and stir constantly until the onions are golden brown (7-8 minutes)
- Stir in the ground tumeric, cumin, coriander, garam masala, red pepper, and 1 Tbsp of water.
- Fry for 2-3 minutes then and the chick peas (including liquid) and add 1 more cup of water.
- Stir while it comes to a boil then reduce heat to a simmer and cover the pan tightly with a lid. Simmer to 25 minutes or until the chick peas are tender but still in tact.
- Move to serving bowl and sprinkle with fresh cilantro.