Chana Dal Vadai Deep Fried Dumplings Made With Yellow Split Peas And Fresh Dill Recipes

CHANA DAL VADA RECIPE | DAL VADA RECIPE | PARUPPU VADAI

Steps:

• firstly, in a large bowl soak 1 cup chana dal for 2 hours.
• drain off the water and rest for 20 minutes or until the dal drains of water completely.
• transfer the soaked & drained chana dal into mixi.
• also add 1 inch ginger, 2 chilli and 1 tsp cumin.
• blend to a coarse paste without adding any water.
• now transfer the chana dal paste to a large mixing bowl.
• further add 2 tbsp coriander, 3 tbsp dill leaves, 2 tbsp curry leaves, pinch hing and ½ tsp salt.
• squeeze and combine them well.
• furthermore, grease your hand with oil and prepare small balls, flatten the vada.
• and deep fry in hot oil.
• also stir occasionally till until the dal vada turns golden and crisp.
• finally, serve dal vada hot along with masala chai.

CHANA DAL, NEW DELHI-STYLE

Steps:

• Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
• To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
• Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

EASY CHANA DAL RECIPE. SPLIT CHICKPEA SOUP

Steps:

• Soak the dal for 1 hour to overnight. Drain and combine with 2 cups water in a saucepan. Cover and cook for 20 to 25 minutes over medium heat. Open the lid a crack if the water threatens to boil over.
• Meanwhile, blend the tomato, garlic, ginger, coriander, turmeric, paprika and cayenne with 1/2 cup of water until smooth.
• Add the tomato mixture and salt to the cooking split peas. Cover and cook for another 15 minutes or until the split peas are tender. Mash some of the split peas and continue to simmer until desired tenderness and consistency.
• Make the tempering: Heat oil in a small skillet over medium heat. When the oil is hot, add cumin seeds and cook until they change color. half to 1 minute. Add in the asafetida. Add half of this tempering, garam masala, cayenne to the simmering dal and mix in. Taste and adjust salt and spice. Take off heat, add cilantro and mix in. garnish with the remaining tempering and serve.

YELLOW SPLIT PEA FRITTERS (PARUPPU VADAI OR "DALAFEL")

Steps:

• 1 Rinse the dal, then soak in a large bowl in water for 3 hours
• 2 Drain well
• 3 In a food processor, pulse the dal with salt and red chiles, if using, until coarse
• 4 Transfer the dal to the same bowl used for soaking
• 5 Add the onion, green chilies, if using, cilantro, garlic, ginger and curry leaves, and thoroughly mix to combine
• 6 The mixture will be dense and moist
• 7 Using wet hands for easier handling, shape heaping tablespoon-size portions of the mixture into patties by gently squeezing them in the palm of your hand, to express extra liquid, and set aside on a plate
• 8 The patties will be extremely delicate and require a very gentle touch
• 9 While you are shaping the patties, in a medium Dutch oven over medium-high heat, add oil to a depth of 1 inch and heat to 375 degrees
• 10 To test the oil temperature, drop a tiny amount of the mixture into the oil
• 11 If it sizzles and rises, the oil is hot enough
• 12 Line a large platter with paper towels
• 13 Working with 4 to 6 patties at a time to avoid overcrowding the pan, very gently place the patties in the oil and fry until golden, about 2 minutes per side
• 14 Transfer the cooked fritters to a paper towel-lined platter
• 15 Repeat with the remaining uncooked fritters
• 16 Serve the fritters hot or warm, with sliced cucumber, pita or roti, or with yogurt or tahini

INDIAN YELLOW SPLIT PEA DAL

Steps:

• Gather the ingredients.
• In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
• Add the turmeric , cayenne, and 1/2 teaspoon of salt, and cover.
• Cook for at least 20 minutes, covered, until the yellow split peas are fully cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
• Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine. Cook for 4 to 6 minutes, or until the onion is soft.
• Add the spiced onion mixture to the split peas, and allow to simmer for at least 5 more minutes.
• Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl. Enjoy!

DAL--INDIAN SPLIT PEA SOUP AND FRESH TOMATO RELISH

Steps:

• In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.
• While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
• With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.

CHANA DAL (AUTHENTIC NORTH INDIAN RECIPE)

Steps:

• Pick and rinse the chana dal well in running water.
• Soak the dal in enough water for an hour. Or soak in hot water (not boiling hot water) for 30 minutes.
• Drain the lentils and add them to a 3 litre pressure cooker along with turmeric powder. Add 2.5 to 3 cups water in the cooker and stir well. For Instant pot add 2 to 2.5 cups water.
• On a high heat pressure cook the lentils for 10 to 11 minutes or for 7 to 8 whistles or more, till the dal is softened and well cooked.
• In the instant pot, pressure cook on high mode for 10 to 12 minutes.
• Allow the cooker or Instant Pot to do a complete natural pressure release before unsealing the lid. That means to let the pressure falls on its own in the cooker or instant pot.
• Check the lentils. They should be very soft and easy to mush with the back of a spoon.
• Cover and set aside the cooked chana dal.
• In another pan, heat oil or ghee.
• Add the cumin seeds first and fry for a few seconds till they splutter.
• Then add the garlic and fry till they become light brown.
• Now add the onions and fry till they get golden stirring often.
• Now add the chopped tomatoes, ginger and green chili.
• Stir and add all the dry spice powders - turmeric powder, red chili powder, garam masala powder, asafoetida, dry mango powder and coriander powder.
• Sauté stirring often till the tomatoes soften and the oil starts to leave the sides of the mixture.
• Add the crushed dry fenugreek leaves (kasoori methi) and stir.
• Pour the cooked chana dal together with its stock to the sautéed masala mixture or vice versa. Season with salt according to taste.
• Stir and simmer the dal for 6 to 8 minutes or more till you get medium consistency of the dal. The consistency is neither thick nor thin.
• Garnish with chopped coriander leaves.
• Serve the chana dal hot with some basmati rice or roti or bread.

CHANA DAL (SPLIT CHICKPEA CURRY)

Steps:

• Soak: Add chana dal to a pot and cover with water. Let soak for 1 to 2 hours (or 8 hours, if starting in the morning before work). Strain before using.
• Base: Heat oil over medium heat in a large skillet or pot, then add onion, ginger, garlic, and garam masala. Cook until onion is softened and fragrant (about 3 minutes), then add the whole can of diced tomatoes, strained chana dal, and water.
• Cook: Cover and cook, stirring occasionally, until chana dal is soft enough to be pinched between two fingers (about 25 to 40 minutes). Add more water, as needed, until chana dal has cooked through. Season with salt, taste, and add more salt/garam masala as needed.
• Serve: Serve warm with rice, a squeeze of fresh lemon juice, and fresh cilantro. I also love it with a dollop of plain yogurt and some homemade naan!

CHANA DAL VADAI (DEEP-FRIED DUMPLINGS MADE WITH YELLOW SPLIT PEAS AND FRESH DILL)

Steps:

• Soak the dal in enough water to cover for at least 2 hours. Drain and set aside. In a food processor, mince the garlic, ginger, and chili. Add the drained dal and mince again, adding 1/4 cup of water to achieve a fairly smooth paste. Take care not to add too much water--it will make the dumplings difficult to shape.
• Transfer the mixture to a large mixing bowl. Add the onions, dill, curry leaves, salt, and pepper. Mix well. Warm oil for deep-frying in a wok or deep fryer set over medium-high heat. With your fingers, make rounded walnut-size balls of the dal mixture and drop them gently into the hot oil, spooning some over the dumplings to seal them. When the underside has browned lightly, gently turn them to cook on the other side. Cook for a few minutes until lightly golden all over. Drain on paper towels and serve hot.