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Learn How To Cook Split Chickpea Dal Assamese Style
Learn How To Cook Split Chickpea Dal Assamese Style with step by step photos
Chana dal fry recipe is a delicious recipe of mildly spiced dal curry that I frequently make with (split chickpea or Bengal gram) chana dal .
It is a low fat, gluten-free and vegan dish.
Chana dal is high in fiber, a excellent source of protein and also a good option for somebody who is on a low carb or diabetic-friendly diet.
Chana dal is also recognised as Bengal gram. These lentils have a rich and nutty taste. Chana dal comes from black chickpeas aka Kala chana.
They are split, and the external covering is removed. These lentils are also ground to prepare besan or gram flour.
Mostly I cook this simple chana dal fry recipe. It is best served with steamed basmati rice, jeera rice and side raita like bharwa karela, kachumber (salad) or any vegetarian dish.
You can also serve it along with rotis or naan along with cucumber or bathua raita and some papads.
For faster cooking of the chana dal, its best to soak them in water for an hour. You can cook the dal in a pressure cooker or in a pan.
The chana dal should be cooked soft, so that these lentils are easy to digest.
The dal is cooked al dente, then cooked further with the flavouring ingredients like tomato, garlic, ginger and spices and then finished off with a toasty tempering of cumin seeds.
Simple and delicious!
A tasty simple Split Chickpea Dal in Assamese Style is a perfect way to complement the veggies that you have cooked.
It is a delicious lentil dish cooked with Bengal gram or Chana dal.
Split Chickpea Dal is a simple yet tasty meal flavoured with coconut, ghee and an assortment of whole spices.
No onions, no tomatoes, no ginger and no garlic… yet extremely palatable and mouthwatering.
This dish of Split Chickpea Dal tastes mildly spicy and packed with nutrition as it is a power-packed source of nutrition with zinc, folate, calcium, protein and is low in fat content.
My father is extremely fond of this preparation and so am I. The taste and the aroma of it is simply out of the world and awesome.
The best part is that it won’t take up your time and resources.
Once the Chana Dal/Split Chickpea Dal is cooked in the pressure cooker it only takes 2-3 minutes to prepare the whole dish.
It is best served with bilahir tok, puthi mach, steamed basmati rice or just chapattis and bharwa karela for a leisure Sunday.
Learn How To Make Split Chickpea Dal Assamese Style
A tasty simple Split Chickpea Dal in Assamese Style is a perfect way to complement the veggies that you have cooked.
It is a delicious lentil dish cooked with Bengal gram or Chana dal.
Split Chickpea Dal is a simple yet a tasty meal flavoured with coconut, ghee and an assortment of whole spices.
Course Dinner, Lunch, Main Course
Cuisine Assamese, Indian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 26 kcal
Author Ranjeeta Nath Ghai
Ingredients
- 1 Cup Chana Dal/split chickpeas
- 1 tsp Ghee
- ½ Cup Coconut chopped
- 1 Stick Cinnamon
- 1 Bay Leaf
- 1 Clove
- ¼ Cup Raisins
- ½ tsp Turmeric
- ½ tsp Salt
- A pinch of Sugar
- 2½ Cups Water
For Tadka/Tempering
- 1 tsp Ghee
- 1 tsp Cumin Seeds
- 2 Bay Leaves
- 2 Cloves
- 1 Stick Cinnamon
- 4 Cardamom
- 2 Whole Red Chilli
Instructions
- Soak a cup of Chana Dal/Split Chickpea Dal for about twenty minutes.
- Take ghee in a pan, add chopped coconut to it and pan fry coconut until golden brown.
- Take soaked Chana Dal/Split Chickpea Dal in a pressure cooker and add cinnamon, clove, bay leaf, raisins, fried coconut, turmeric, salt and sugar to the cooker.
- Mix thoroughly, add water and pressure cook it.
Preparation of Tadka/Tempering:
- Take ghee in a pan; add cumin seeds, bay leaves, cloves, cinnamon, cardamom and red chilli whole.
- Sauté them thoroughly with the ghee.
- Pour it over the cooked dal in the pressure cooker and mix well.
- Serve the Assamese Style Chana Dal hot with the garnishing of chopped and fried coconut. Complement it with bilahir tok, poori, steamed basmati rice, puthi mach or bharwa karela.
Quick Overview
Recipe Name: Split Chickpea Dal
Author: Ranjeeta Nath Ghai
Description: A tasty simple Split Chickpea Dal in Assamese Style is a perfect way to complement the veggies that you have cooked. It is a delicious lentil dish cooked with Bengal gram or Chana dal. Split Chickpea Dal is a simple yet a tasty meal flavoured with coconut, ghee and an assortment of whole spices. The best part is that it won't take up your time and resources. Once the Chana Dal/Split Chickpea Dal is cooked in the pressure cooker it only takes 2-3 minutes to prepare the whole dish. It is best served with steamed rice or just chapattis and bharwa karela/puthi mach for a leisure Sunday.
Preperation time: 20
Cook Time: 10
Total Time: 30
Type: lentils, dal, main course
Recipe Yield: 4 people
Recipe Ingredients: 1 Cup Chana Dal/split chickpeas, 1 tsp Ghee, ½ Cup Coconut chopped, 1 Stick Cinnamon, 1 Bay Leaf, 1 Clove, ¼ Cup Raisins, ½ tsp Turmeric, ½ tsp Salt, A pinch of Sugar, 2½ Cups Water, For Tadka/Tempering, 1 tsp Ghee, 1 tsp Cumin Seeds, 2 Bay Leaves, 2 Cloves, 1 Stick Cinnamon, 4 Cardamom, 2 Whole Red Chilli
Recipe Instructions: Soak a cup of Chana Dal/Split Chickpea Dal for about twenty minutes. Take ghee in a pan, add chopped coconut to it and pan fry coconut until golden brown. Take soaked Chana Dal/Split Chickpea Dal in a pressure cooker and add cinnamon, clove, bay leaf, raisins, fried coconut, turmeric, salt and sugar to the cooker. Mix thoroughly, add water and pressure cook it.Preparation of Tadka/Tempering: Take ghee in a pan; add cumin seeds, bay leaves, cloves, cinnamon, cardamom and red chilli whole. Sauté them thoroughly with the ghee. Pour it over the cooked dal in the pressure cooker and mix well. Serve the Assamese Style Chana Dal hot with the garnishing of chopped and fried coconut. Complement it with bilahir tok, poori, steamed basmati rice, puthi mach or bharwa karela
Calories: 64
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Ease of Cooking
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Summary
Serve the Assamese Style Chana Dal hot with the garnishing of chopped and fried coconut. Complement it with bilahir tok, poori, steamed basmati rice, puthi mach or bharwa karela
Pros
No onions, no tomatoes, no ginger and no garlic… yet extremely palatable and mouthwatering, this dish of Split Chickpea Dal tastes mildly spicy and packed with nutrition as it is a power packed source of nutrition with zinc, folate, calcium, protein and is low in fat content.
Cons
Soak for an hour before cooking.
Wow ?! Too good…. my mouth is already watering! Just waiting to try it
do try and let me know how it came out