Vegan

Chana daal

Chana means chickpea and this particular variety goes by the name desi, has a mustard yellow color and looks a bit like a crescent moon. In the dish chana daal, it is cooked for a long time in a tasty and spicy pot with distinct flavors from mustard, coriander, garlic and ginger.

Cooking time

70 min

Portions

4 st

Svårighetsgrad

Medium

Ingredients

5 dl

Dried desi peas (chana daal), roasted and soaked for 4 hours
2 st

Finely sliced small yellow onions
3 st

Coarsely chopped garlic cloves
1 msk

Mustard oil
1 msk

Rapeseed oil
1 msk

Ginger paste
1 msk

Chili and coriander paste
1 msk

Coarse mustard
1 msk

Salt
1 1/2 tsk

Roasted, ground or ground whole coriander seeds
1 tsk

Roasted, ground or ground whole cumin seeds
1 tsk

Chili powder
1 tsk

Paprika powder
1 tsk

Ground turmeric
3 st

Whole large bay leaves
13 st

Halved cherry tomatoes
4 st

Whole green piripiri
6 ½ dl

Water

Garnish

½ pot

Coriander, whole leaves
1 dl

Fried onions

How to do

Roast the chickpeas in a dry hot frying pan, about 4 minutes. Then let the peas soak for at least 4 hours.
Fry onion and garlic in oil in a large saucepan for 3 minutes.
Mix together all the dried spices and spice pastes in a small bowl and fry together with the onion for 4 minutes on high heat while stirring
Add a little water so the spices don't burn.
Add peas. Fry for 4 minutes, stirring constantly. Add more water if necessary if you notice that the peas are starting to burn.
Stir the cherry tomatoes and piripiri into the pan. Add the water and bring to a boil
Let simmer for 45 minutes with the lid on
Remove the lid and cook for a further 10 minutes until the peas and liquid have boiled down to a creamy stew.

Garnish

Garnish the pot with coriander leaves and fried onions.

Small facts about Chana daal

Chana daal, a beloved staple in Indian and Bengali cuisine, has a long history rooted in the agricultural traditions of the Indian subcontinent. Made from split chickpeas, chana daal is known for its nutty flavor and rich nutritional profile. In Bengali cuisine, it might include a touch of sweetness from sugar or coconut and the addition of vegetables like bottled gourd. Chana daal is typically served with rice or flatbreads, embodying the essence of comfort food in Indian households. Its versatility and hearty taste make it a cherished part of daily meals and festive occasions alike.