Best 8 Channa Dal Curried Chickpeas Recipes

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Craving a hearty, flavorful, and protein-packed meatless meal? Look no further than channa dal, a classic Indian dish featuring tender chickpeas simmered in a rich and aromatic curry sauce. Originating from the vibrant culinary traditions of the Indian subcontinent, this delectable dish is not only a culinary delight but also a nutritional powerhouse, boasting an abundance of plant-based protein, fiber, and essential vitamins and minerals. Join us on a culinary journey as we explore the delightful flavors and health benefits of channa dal, along with a collection of irresistible recipes that will tantalize your taste buds and leave you craving more. From the traditional Punjabi-style channa dal to innovative variations infused with unique ingredients and cooking techniques, this article offers a comprehensive guide to preparing this beloved dish that has captivated palates for generations.

Let's cook with our recipes!

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY



Easy Chickpea Curry (Channa Masala) Recipe by Tasty image

Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, 1 inch (2 1/2 cm) piece
1 jalapeño, or green chile, seeded and sliced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
2 cups fresh tomato, diced
15 oz chickpeas, drained and rinsed, 2 cans
½ cup water
½ lemon, juiced
¼ cup fresh cilantro, chopped

Steps:

  • Heat olive oil in a large stock pot or dutch oven over medium-high heat.
  • Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
  • Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
  • Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
  • Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
  • As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
  • Once covered, cook for 15 minutes while stirring occasionally.
  • Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
  • Serve over basmati rice or with a side of naan.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams

CHANA DAL (AUTHENTIC NORTH INDIAN RECIPE)



Chana Dal (Authentic North Indian Recipe) image

This chana dal fry is Punjabi style recipe of bengal gram lentils or hulled and spilt black chickpeas tempered and flavored with onions, tomatoes, herbs and spices.

Provided by Dassana Amit

Categories     Main Course

Time 1h30m

Number Of Ingredients 19

1 cup chana dal ((bengal gram or split chickpeas) - 200 grams)
2.5 to 3 cups water (for stovetop pressure cooking and 2 to 2.5 cups water for Instant Pot cooking)
¼ teaspoon turmeric powder
3 tablespoons oil (or ghee (clarified butter))
1 teaspoon cumin seeds
2 teaspoons finely chopped garlic (or 4 to 5 medium-sized garlic)
½ cup finely chopped onions
1 cup finely chopped tomatoes ( or 2 medium-sized tomatoes)
½ to 1 teaspoon finely chopped ginger (or 1 inch ginger)
½ teaspoon chopped green chilies (or serrano pepper or 1 green chilli)
½ teaspoon red chili powder
¼ teaspoon turmeric powder ((ground turmeric))
½ teaspoon Garam Masala
½ teaspoon dry mango powder ((amchur powder) or add as required * check point 4 in notes below)
1 pinch asafoetida ((hing) - optional)
1 teaspoon Coriander Powder ((ground coriander))
1 teaspoon dry fenugreek leaves ((kasuri methi) - crushed, optional)
salt (as required)
1 to 2 tablespoons chopped coriander leaves ( (cilantro))

Steps:

  • Pick and rinse the chana dal well in running water.
  • Soak the dal in enough water for an hour. Or soak in hot water (not boiling hot water) for 30 minutes.
  • Drain the lentils and add them to a 3 litre pressure cooker along with turmeric powder. Add 2.5 to 3 cups water in the cooker and stir well. For Instant pot add 2 to 2.5 cups water.
  • On a high heat pressure cook the lentils for 10 to 11 minutes or for 7 to 8 whistles or more, till the dal is softened and well cooked.
  • In the instant pot, pressure cook on high mode for 10 to 12 minutes.
  • Allow the cooker or Instant Pot to do a complete natural pressure release before unsealing the lid. That means to let the pressure falls on its own in the cooker or instant pot.
  • Check the lentils. They should be very soft and easy to mush with the back of a spoon.
  • Cover and set aside the cooked chana dal.
  • In another pan, heat oil or ghee.
  • Add the cumin seeds first and fry for a few seconds till they splutter.
  • Then add the garlic and fry till they become light brown.
  • Now add the onions and fry till they get golden stirring often.
  • Now add the chopped tomatoes, ginger and green chili.
  • Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
  • Sauté stirring often till the tomatoes soften and the oil starts to leave the sides of the mixture.
  • Add the crushed dry fenugreek leaves (kasoori methi) and stir.
  • Pour the cooked chana dal together with its stock to the sautéed masala mixture or vice versa. Season with salt according to taste.
  • Stir and simmer the dal for 6 to 8 minutes or more till you get medium consistency of the dal. The consistency is neither thick nor thin.
  • Garnish with chopped coriander leaves.
  • Serve the chana dal hot with some basmati rice or roti or bread.

Nutrition Facts : Calories 272 kcal, Carbohydrate 34 g, Protein 8 g, Fat 12 g, SaturatedFat 1 g, Sodium 312 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving

CHANA MASALA



Chana masala image

Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers.

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course, Side dish

Time 50m

Number Of Ingredients 15

800g canned chickpeas or 720g jar giant chickpeas
3 onions, quartered
3 garlic cloves
5cm piece of ginger
2-3 green chillies, roughly chopped
1½ tbsp ghee
½ tsp ground coriander
½ tsp ground cumin
½ tsp chilli powder (Kashmiri if possible)
1 tsp turmeric
1 tsp garam masala
1 ½ tsp amchoor powder (optional)
3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes
1 lemon, juiced
½ small pack coriander leaves, to serve

Steps:

  • Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
  • Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
  • Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.

Nutrition Facts : Calories 140 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

CHANA DAL, NEW DELHI-STYLE



Chana Dal, New Delhi-Style image

Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don't have one and don't want to buy one, a potato masher will do the trick.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield About 4 servings

Number Of Ingredients 10

1 cup split chickpeas (chana dal)
1 1/2 teaspoons turmeric
1/2 teaspoon ground cardamom
1 bay leaf, preferably Indian
1 teaspoon salt
2 tablespoons sunflower orsafflower oil
6 whole cloves
4 large garlic cloves, thinly sliced
1 teaspoon crushed-red-chile flakes (optional)
3 tablespoons freshly chopped cilantro

Steps:

  • Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
  • To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
  • Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 5 grams, TransFat 0 grams

CHANNA MASALA (CHICKPEA CURRY)



Channa Masala (Chickpea Curry) image

Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!

Provided by vburrito

Categories     World Cuisine Recipes     Asian     Indian

Time 20m

Yield 4

Number Of Ingredients 10

2 tomatoes, diced
1 onion, chopped
1 (1 inch) piece fresh ginger, peeled and roughly chopped
1 tablespoon rice flour
1 tablespoon olive oil
1 teaspoon cumin seeds
2 (15 ounce) cans garbanzo beans, rinsed and drained
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon chopped fresh cilantro

Steps:

  • Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
  • Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 42.6 g, Fat 5.4 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1007.4 mg, Sugar 4.4 g

CHANNA (CURRIED CHICKPEA FILLING FOR ROTI)



Channa (Curried Chickpea Filling for Roti) image

The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.

Provided by Daisann Mclane

Categories     side dish

Time 45m

Yield Filling for 4 rotis

Number Of Ingredients 8

1 tablespoon vegetable oil or ghee
2 large onions, chopped
4 to 5 cloves garlic, peeled and chopped
1 tablespoon curry powder (preferably Turban or Indi brand)
1 heaping teaspoon amchar powder (available in West Indian markets, such as Kalpana Indian and International Groceries at 2528 Broadway in Manhattan)
1 16-ounce can chickpeas, drained and rinsed well
1/2 Scotch bonnet pepper
Salt to taste

Steps:

  • Heat the oil or ghee in a skillet and saute the onions over medium high heat, stirring constantly, for about 6 minutes, or until they are golden brown. When the onions are almost done, add the garlic and saute 2 minutes more. Add the curry and amchar powders and stir for 1 minute.
  • Transfer the onion mixture to a cast iron or other heavy pot and add the chickpeas. Stir over medium heat until chickpeas are coated with the spices and onions. Add 1 cup of water, the Scotch bonnet pepper and salt to taste; stir. Bring to a simmer, cover and let simmer over low heat for 1/2 hour. (If the mixture dries out, add a little more water; the finished channa should be slightly thicker than a thick bean soup.) Let cool for a few minutes before adding to the roti.

CURRIED CHICK-PEAS ( CHANA DAL)



Curried Chick-Peas ( Chana Dal) image

Make and share this Curried Chick-Peas ( Chana Dal) recipe from Food.com.

Provided by CJAY8248

Categories     Indian

Time 12h35m

Yield 1 bowl, 4-6 serving(s)

Number Of Ingredients 15

1 cup channa dal (dried chickpeas, or garbanzos)
1 teaspoon tea leaves
1 teaspoon salt
5 cups water
1 tablespoon water
3 tablespoons ghee
1/2 teaspoon cumin seed
1/4 cup chopped onion
1 tablespoon scraped finely chopped ginger
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon ground cayenne pepper
1 tablespoon chopped coriander (cilantro)

Steps:

  • In a large sieve or colander, wash the chickpeas under cold running water until the draining water runs clear. Drop the chick-peas into a large bowl or pan, pour in enough water to cover them by at least 2 inches., and let them soak at room temperature uncovered for 12 hours or overnight.
  • Drain the chick-peas in a large colander or sieve, place them in a heavy 3-4 quart saucepan, and add the tea leaves, salt, and 4 cups of the water. Bring to a boil over high heat, partially cover the pan, reduce the heat to low and simmer.
  • In a separate 3-4 quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Add the cumin seeds and stir 30 seconds,then add the onions and ginger. Lower the heat to moderate and, stirring constantly, fry the mixture for 7-8 minutes, until the onions are soft and golden brown.
  • Watch carefully for signs of burning and regulate the heat accordingly. Stir in the turmeric, cumin, ground coriander, garam masala, red pepper, and 1 Tblsp. of water, and fry for 1 minute. Then add the chick-peas, their cooking liquid and the remaining 1 cup of water.
  • Stirring constantly, bring to a boil over high heat, cover the pan tightly, reduce the heat to low, and simmer for about 25 minutes, or until the chick-peas are tender but still intact. Taste for seasoning, ladle the entire contents of the pan into a heated bowl. Sprinkle with the fresh coriander and serve at once.

CHANNA DAL (CURRIED CHICKPEAS)



Channa Dal (Curried Chickpeas) image

Another Dal recipe! We love trying new dal recipes to go with our Indian meals. Dal is a staple Indian dish. I found this recipe in the cookbook "Vegetarian Cooking Around the World."

Provided by Enjolinfam

Categories     Beans

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups chickpeas, washed and drained
5 cups water
1 teaspoon turmeric, ground
1/2 teaspoon cumin, ground
1 teaspoon coriander, ground
1/2 teaspoon cayenne pepper (optional)
3 tablespoons margarine
1 teaspoon cumin seed
1 medium onion, chopped
1 garlic clove, chopped
1 tablespoon fresh ginger, grated
2 tablespoons cilantro, fresh leaves chopped
salt, to taste

Steps:

  • Put chickpeas in a bowl. Add enough cold water to cover and soak overnight.
  • To cook, drain chickpeas. Place chickpeas, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
  • In a large saucepan, melt margarine over medium heat. Add cumin seed and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
  • Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy. Mix well.
  • Place chickpeas in a serving dish and sprinkle with cilantro leaves.

Tips:

  • Use High-Quality Ingredients: Always opt for fresh and high-quality ingredients to ensure the best flavor and texture in your chana dal curry.
  • Soak the Chickpeas: Soaking the chickpeas overnight or for at least 8 hours helps reduce cooking time and makes them more digestible.
  • Sauté the Spices: Sautéing the spices in oil or ghee releases their flavors and aromas, enhancing the overall taste of the curry.
  • Use Fresh Ginger and Garlic: Freshly grated ginger and garlic add a burst of flavor to the curry. Avoid using pre-packaged or minced options.
  • Add Vegetables: Feel free to add vegetables like chopped tomatoes, carrots, or bell peppers to your chana dal curry for added nutrients and texture.
  • Adjust the Spices: Tailor the spiciness of the curry to your preference by adjusting the amount of chili powder or green chilies used.
  • Serve with Accompaniments: Chana dal curry is typically served with rice, roti, or naan bread. You can also pair it with yogurt, pickles, or a side salad.

Conclusion:

With its rich flavors, creamy texture, and versatility, chana dal curry is a beloved dish enjoyed by many. Whether you're a vegetarian or simply looking for a flavorful and nutritious meal, this curry is sure to satisfy. Experiment with different ingredients and techniques to create your own signature version of this classic Indian dish. Remember to use high-quality ingredients, soak the chickpeas, sauté the spices, and adjust the seasoning to your liking. Serve with your favorite accompaniments and enjoy a delicious and satisfying meal that's easy on the pocket too.

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