Tuesday, June 17, 2014

Channa Dal

Channa Dal
Hulled and split chickpeas or garbanzo beans, chana dal is used extensively in Asia as a source of protein for vegetarians and vegans since it has one of the highest protein levels of all plants. 

Although it is not necessary to do so, these beans soften and cook faster if soaked in warm water for half an hour before cooking.

When cooked in the pressure cooker, add 2-3 times of water and a pinch of turmeric to the beans, cover and bring to a full boil and once the pressure builds up in the cooker, lower the heat to medium and allow to simmer for 15 minutes. Leave in pressure cooker until pressure dissipates naturally and completely before opening lid. 

It takes about half an hour for these beans to cook on the stove top. Do not cover while cooking on the stove top or the contents will overflow and cause a big mess.

Avoid adding salt and/or acid such as tomatoes or tomato paste until chana dal is completely cooked.

Channa Dal Preparations:

Channa Dal in Coconut Milk
Channa Dal with Sweet Potatoes & Toasted Coconut

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