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Channa dal


Fast Facts

Channa Dal is a common dal cooked by Bengalis. It is a low fat food.

Did You Know

Channa Dal is a split lentil and is prepared by most of the communities. It tastes great with steamed rice.

Introduction

    Main Ingredients-
  • Channa daal
  • Pulp of Tamarind
  • Sugar
  • Black mustard seeds
  • Garlic

Channa Dal is popularly known as cholar dal in Bengali. It is, in fact, Bengal gram in English. It is a kind of lentil, which looks like split green peas. However, Channa dal is a yellow colored lentil.

Lentils have nutritional value and these are good for health. These are low fat food and are high on fiber and protein. However, before cooking lentils and split dals, one must surely pick out debri and stones from it and wash it properly.

There are various ways of preparing the recipe of Channa dal. It is easy to cook this dal and is very tasty to eat. It can be combined with other dals and cooked or can be prepared alone. It best enjoyed with steamed rice or plain chapattis.

Channa Dal Recipe

  • Ingredients:
  • Channa daal
  • Water
  • Salt
  • Turmeric powder
  • Cumin powder
  • Coriander powder
  • Pulp of Tamarind
  • Sugar
  • Vegetable oil
  • Black mustard seeds
  • Garlic

How to Prepare Channa dal:

  • A deep wok is taken and about a cup of water is boiled with salt in it.
  • Then the dal is slowly added to this boiling water and the flame is immediately simmered.
  • Dal is allowed to cook for about 5 minutes and the pan is covered, while stirring in between.
  • After 5 minutes, lid is opened. Turmeric, coriander, cumin powder are added to it. Also, pulp of tamarind and sugar is poured into the dal.
  • Next, Channa dal is cooked for another 5 minutes, while still stirring it.
  • In another pan, a little oil is taken and mustard seeds are crackled into it. A pinch of chili powder is added along with chopped garlic. This ‘tarka’ or masala is kept aside.
  • When the dal is cooked, it is removed from fire. And the tarka is added.
  • Channa dal is cooked to be enjoyed with rice, roti or bread.

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