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.
Ingredients
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5 dlDried desi peas (chana daal), roasted and soaked for 4 hours
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2 stFinely sliced small yellow onions
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3 stCoarsely chopped garlic cloves
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1 mskMustard oil
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1 mskRapeseed oil
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1 mskGinger paste
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1 mskChili and coriander paste
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1 mskCoarse mustard
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1 mskSalt
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1 1/2 tskRoasted, ground or ground whole coriander seeds
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1 tskRoasted, ground or ground whole cumin seeds
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1 tskChili powder
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1 tskPaprika powder
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1 tskGround turmeric
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3 stWhole large bay leaves
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13 stHalved cherry tomatoes
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4 stWhole green piripiri
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6 ½ dlWater
Garnish
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½ potCoriander, whole leaves
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1 dlFried 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.