Recipes
Chana dal
Chana dal, commonly known as split chickpeas, is a common component in Indian cooking. It is created by dividing and peeling the desi kind of chickpeas, resulting in little yellow lentils. Chana dal is high in protein, fiber, and vital minerals.
Ingredients 10
- 1 /12 teaspoon of turmeric
- 2 tablespoon of sunflower oil (Soorajmukhi ka tel)/ghee
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tablespoon garlic, finely chopped
- 3 tablespoon of coriander (Dhaniya), finely chopped
- 1 cup of chana dal (split chickpeas/ yellow dal)
- 1 teaspoon of salt
- 2-3 green chillies, finely chopped
- 1 teaspoon of garam masala
Method
- Take 4 cups of water in a large saucepan or pressure cooker.
- Combine chana dal, turmeric, salt and bring to boil, for about 15 -20 minutes OR pressure cook for 3-4 whistles.
- Now, heat oil in a pan.
- Add garlic to it.
- After half a minute add onions
- When the onions become soft, add tomato and green chillies to it.
- Mix well.
- Mix well.
- Add garam masala, coriander (Dhaniya), and cook for 1-2 minutes.
- Pour this mixture in dal, stir gently to mix.
Nutrition facts
Approximate values for the recipe as written.
| Energy | 272 Kcal |
|---|---|
| Carbohydrates | 34 g |
| Proteins | 12 g |
| Fat | 12 g |
| Fiber | 8 g |
| Sodium | 312 mg |
| Potassium | 178 mg |
| Calcium | 102 mg |
| Iron | 2 mg |
| Magnesium | 12 mg |
| Phosphorus | 20 mg |
| Zinc | 1 mg |
| Vitamin A | 567 IU |
| Vitamin B1 | 1 mg |
| Vitamin B2 | 1 mg |
| Vitamin B3 | 1 mg |
| Vitamin B6 | 1 mg |
| Vitamin C | 10 mg |
| Vitamin E | 5 mg |
| Vitamin K | 6 µg |