• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chana Dal (Curried Chick-Peas)

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 c Chana dal (dried chick-peas;
  • -or garbanzos)
  • 1 ts Tea leaves
  • 1 ts Salt
  • 5 c Water; plus
  • 1 tb Water
  • 1 1/2 tb Ghee (clairifed butter); may
  • -be doubled
  • 1/2 ts Cumin seed
  • 1/4 c Finely chopped onion
  • 1 tb Fresh ginger root; scraped,
  • -finely chopped
  • 1/2 ts Turmeric
  • 1/2 ts Ground cumin
  • 1/2 ts Ground coriander
  • 1/2 ts Garam masala
  • 1/4 ts Ground red pepper; hot
  • 1 tb Fresh coriander leaves;
  • -finely chopped
  • Cooked rice


In a large sieve or colander, wash the chick-peas under cold running water
until the draining water runs clear. Drop the chick-peas into a large bowl
or pan, pour in enough water to cover them by at least 2 inches, and let
them soak at room temperature uncovered for 12 hours or overnight. Drain
the chick-peas in a large sieve or colander, place them in a heavy 3- to
4-quart saucepan, and add the tea leaves, salt and 4 cups of the water.
Bring to a boil over high heat, partially cover the pan, reduce the heat to
low, and simmer for 1 hour.

In a separate 3- to 4-quart saucepan, heat the ghee over high heat until a
drop of water flicked into it splutters instantly. Add the cumin seeds and
stir for 30 seconds, then add the onions and ginger. Lower the heat to
moderate and, stirring constantly, fry the mixture for 7 to 8 minutes,
until the onions are soft and golden brown. Watch carefully for any sign of
burning and regulate the heat accordingly.

Stir in the turmeric, cumin, ground coriander, garam masala, red pepper and
1 tablespoon of water, and fry for 1 minute. Then add the chick-peas their
cooking liquid and the remaining 1 cup of water. Stirring constantly bring
to a boil over high heat, cover the pan tightly, reduce the heat to low,
and simmer for about 25 minutes, or until the chick-peas are tender but
still intact.

Taste for seasoning, ladle the entire contents of the pan into a heated
bowl. Sprinkle with the fresh coriander and serve at once. Serves 4 to 6;
one of many dishes. Serve with rice. PER SIXTH: 156.6 cals, 5.5 g fat
(30.8% cff); with rice 289 cals, 5.8 g fat, 18.1%

CREDITS (1969) Time-Life Books, New York: Foods of the World (Series)
Recipes: The Cooking of India (Reprinted 1975). kitpatH's bookshelf.

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