Tuesday, June 17, 2014

Channa Dal with Hard Boiled Eggs

Chana Dal e Dim Sheddho
This is a quick and easy recipe for channa dal. The addition of hard boiled eggs takes it from a side to a main dish, if need be. 
Ingredients
1 egg per person, hard boiled, peeled and halved
1 cup chana dal
1/4 tsp. turmeric powder
4 Tbsp. vegetable oi
1 tsp. shah jeera or cumin seeds
1 cinnamon stick
1 star anise
2 green chilies, minced
1 Tbsp. ginger paste
1/4 tsp. Bengali garam masala (ground cinnamon, cardamom & cloves)
4 cups water
2 big tomatoes, peeled, diced or 1 Tbsp. tomato paste
3-4 green chilies, left whole
1/4 tsp. sugar
1 tsp. ghee
salt to taste
Directions:

  1. Wash channa dal in several changes of water & leave to soak for half an hour in warm water.
  2. Place eggs in a saucepan and cover with cold water, bring to a rolling boil, cover and boil for 10 minutes. Leave eggs in saucepan to cool, drain, peel, cut each egg in half & set aside.
  3. Heat oil over medium-high heat, sputter cumin seeds, cinnamon, star anise & minced chilies.
  4. Add turmeric, garam masala and ginger paste, stir for a minute then add channa dal and water.
  5. Bring dal to a boil, lower heat to medium-low and simmer until soft.
  6. Add salt to taste, sugar, diced tomatoes or paste & simmer for a few minutes.
  7. Place halved eggs in a serving dish and pour dal over the eggs.
  8. Garnish with ghee and whole green chilies.
Serve over steamed Basmati rice or chapatis.

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