Chana Dahl


Chana Dahl
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
I love, love, love Indian food! And this is definitely one of my favorite meals. Dahl is often served as a side dish with a variety of other foods, but can also be a perfect meal when paired with brown rice. Having a few vegetarain meals each week has been shown to reduce many health problems like hypertension, high cholesterol and diabetes. This spices in Indian dishes also have many beneficial properties, especially the superstar, tumeric! An antioxidant that fights cancer and inflammation.
  • 1 cup dried chickpeas
  • 4 ¼ cups water
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • 4 green chiles, minced
  • 1 tsp black mustard seeds
  • 1 tsp fenugreek seeds
  • 1 clove garlic, minced
  • ½ tsp tumeric
  • ½ tsp cayenne
  • ½ tsp sea salt salt
  • 1 fresh tomato, diced
  • ½ cup chopped cilantro leaves
  1. Place the chickpeas in a large pot and pour boiling water over them. Allow to soak overnight or at least 1 hour.
  2. Drain the chickpeas, rinse and cover with 4 ¼ cups cold water. Bring to a boil and simmer 1 ½ hours until tender.
  3. Heat olive oil in a large pan and add the chiles, cumin, mustard seeds, fenugreek and garlic. Cook until mustard seeds begin to pop and add the chickpeas, tumeric, cayenne and salt.
  4. Add chopped tomatoes and stir. Cook for 2 minutes.
  5. Add ½ cup water and bring to a boil. Reduce heat and simmer until liquid is mostly absorbed.
  6. Garnish with cilantro and serve with brown rice and steamed vegetables.

Comments are closed.