Someone on email@example.com [now firstname.lastname@example.org] asked about chana dal. Deb Beaton replied that she cooks them and they taste great. She contributed this recipe.
- 2 Tablespoons olive oil
- 2 onions, peeled, halved, and thinly sliced
- 1 cup chana dal, soaked overnight and cooked for about 2 hours (2 cups cooked)
- 2 small potatoes, peeled, cubed, and boiled
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garam masala (I make my own but you can buy it at a supermarket or Indian grocery)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 Tablespoon fresh lime juice
- salt to taste
- 1/4 cup water
- 1/4 cup low-fat plain yogurt
- 2 Tablespoons chopped fresh cilantro for garnish
- In a large nonstick skillet, heat the oil. Add the onions and saute for
5 minutes, until the onions are soft. Add the cooked chana dal, cooked
potatoes, cayenne pepper, garam masala, coriander, cumin, lime juice, salt,
and water, and simmer for 5 minutes.
- Serve in individual bowls garnished with 1 tablespoon of yogurt and chopped cilantro.
Nutritional Breakdown Per Serving:
256 calories; 10g protein; 36g carbs; 8g fiber; 8g fat; 1.2 mg cholesterol
Great with a green salad and some steamed broccoli.
Deb Beaton authorized me to post this recipe here. She says that it is based on a recipe she found in a cookbook years ago and has modified.
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Last modified: March 8, 2004