This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
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: