Chana Dal With Bell Pepper Recipes

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CHANA DAL (YELLOW LENTILS) WITH SPINACH



Chana Dal (Yellow Lentils) With Spinach image

Chana dal (or bengal gram) is my favorite variety of lentil, and together with spinach with a wonderful blend of spices in this dish, makes for a very wholesome, nourishing meal.Prep time does not include time for pre-soaking lentils. (Note: this is a rather dry lentil dish, if you prefer the more wet, soupy variety then you could opt for another recipe with chana dal that I have posted: #83985)

Provided by eatrealfood

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup channa dal (in a pinch, use canned chickpeas)
3/4 cup water
2 tablespoons vegetable oil or 2 tablespoons ghee
1/4 teaspoon black mustard seeds
2 bay leaves
1 cinnamon stick
1 onion
3 garlic cloves, crushed
1 teaspoon ginger (grated)
10 ounces frozen spinach, thawed
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
1/4 teaspoon chili powder
1/2 teaspoon salt

Steps:

  • Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight).
  • Drain the lentils, place in a large pot with enough water to cover the lentils, bring to a boil and let simmer for 20-30 minutes until the lentils have softened (you may use additional water to do this).
  • Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.
  • Heat oil, add bay leaves and cinnamon, and then fry mustard seeds till they sputter, then add onion, ginger, garlic and chili and fry a further 5 minutes.
  • Add spinach and cook for 10 minutes or until spinach is dry and liquid has been absorbed.
  • Stir in the remaining spices and salt and cook for 3-4 minutes.
  • Finally add the lentils, stir and cook a further 5 minutes.

Nutrition Facts : Calories 236.5, Fat 9.6, SaturatedFat 1.2, Sodium 363.4, Carbohydrate 29.9, Fiber 9.5, Sugar 5.8, Protein 10.6

CHANA DAL WITH BELL PEPPER



Chana Dal With Bell Pepper image

You can also substitute bottle-gourd (lauki) for the bellpepper in this recipe if you prefer-it goes wonderfully well.

Provided by eatrealfood

Categories     Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

250 g channa dal (gram dal)
2 tablespoons cooking oil
1 large red bell pepper
1 large tomatoes
1/2 onion
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon coriander powder
3/4 teaspoon mustard seeds
2 -3 dried red chilies
1 bay leaf
2 cloves
1 cinnamon stick
3 -5 curry leaves
coriander (optional)
parsley (optional)
1/4 teaspoon ginger paste
1/4 teaspoon garlic paste

Steps:

  • Soak chana dal in water for a few hours prior to use.
  • Heat oil and add mustard seeds, bay leaf, cinammon, ginger and garlic pastes, and cloves.
  • Add onions and let it heat till they turn translucent.
  • Add chopped tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils.
  • Cook on medium-high heat with a closed lid for 15-20min until the chana dal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water).
  • As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference).
  • Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently.
  • Garnish with cilantro.
  • Serve with rice or paratha.

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