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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

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

Garnish

  1. 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.