Email to Celinda Mae      

Recipe Categories: clnmcooks's HOME PAGEBEANS brownies CAKESandPIES CANDY CASSEROLES chanadal COOKIES CROCKPOT greenchili Jewish POULTRY redchili salsa SOUPSandSTEWS VEGETABLES

Preparing and Seasoning Chana Dal




Source of Recipe


Deb Platt


Recipe Link: http://http://www.mendosa.com/chanadal.html

List of Ingredients




Rinse and pick over 1 C chana dal.

Place the chana dal in a crockpot on low (for such a small quantity, I use my 1 1/2 quart crockpot)

Add 2 1/2 C very hot water to the chana dal.

7 hrs or so later, the chana dal will be nice and soft.


Recipe



The nice thing about this approach is that there is no pre-soaking, no foaming, no boil over, no sticking, and no stirring. I simply let the chana dal cook over night while I'm sleeping, put the cooked dal in the fridge when I wake up, and then reheat it with other seasonings and ingredients at meal time.

I discovered this technique for cooking legumes on the Web. It apparently was first published in The Best Slow Cooker Cookbook Ever by Natalie Haughton (Harpercollins, 1995).


The recommended seasonings for chick peas would apply to chana dal as well. These seasonings are chili peppers, coriander, cumin, curry, garam masala, garlic, ginger, lemon, onions, parsley, and turmeric. The source of this recommendation is Prevention's The Healthy Cook, Rodale Press, 1997, page 182.