Kabuli Chana Dal
by mcgraff

Full of flavour and a great source of protein and calcium, kabuli chana or gazpacho beans are made into a delicious kabuli chana dal recipe which can be devoured with rice or parathas. The spices blend beautifully with the onion, tomatoes and ginger garlic paste and add flavour to the kabuli chana dal dish.

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Kabuli Chana Dal recipe - How to make Kabuli Chana Dal

2 cups chana dal (split bengal gram)
1/2 tsp cumin seeds (jeera)
1/4 cup chopped onions
1 tbsp chopped ginger (adrak)
1 tbsp chopped garlic (lehsun)
1/2 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) paste
1 tsp cayenne pepper
3 cups tomato pulp
salt to taste
2 tbsp lemon juice

Method

Cook dal in 4 cups of water until tender.
Blend coarsely using a hand-held blender. Keep aside.
Heat a nonstick pan and add the cumin seeds and saute till they turn brown and crackle.
Add the onion, ginger and garlic, mix well and saute till the onions turn golden brown in colour.
Add turmeric, coriander and chilli powder, mix well and saute for more 20 seconds, sprinkling water to prevent burning.
Add tomato pulp and dal, mix well and bring to a boil.
Serve hot.