Chana Dal (Split Chickpeas), New Delhi-Style

Chana Dal New Delhi Style

Garlic! Spicy! My favorite combination! I doubled this recipe. The resulting dish is well seasoned and creamy with crispy browned garlic slivers providing pockets of contrasting texture- yum. We ate it over rice, with whole-wheat naan and sauteed spinach (Mughlai Saag) on the side. This is my second dish from the New York Times article about New York Dals by Mark Bittman. The cooking time is about one hour (most of it unattended)- but I may try to cook the beans in a pressure cooker next time to expedite the process.

  • 1 cup split chickpeas (chana dal)
  • 1 1/2 teaspoons turmeric
  • 1/2 teaspoon ground cardamom
  • 1 bay leaf, preferably Indian
  • 1 teaspoon salt
  • 2 tablespoons sunflower or safflower oil (I used canola)
  • 6 whole cloves
  • 4-5 large garlic cloves, thinly sliced
  • 1 teaspoon crushed-red-chili flakes (optional)
  • 3 tablespoons freshly chopped cilantro
1.
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 (or whisk) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
2.
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.
3.
Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
YIELD:
About 4 servings
Chana Dal Tadka
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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