Chana Dal are baby Garbanzo split beans. These beans are used in many Indian dishes for soups or casual soups. Here’s my take on Chana Dal.
INGREDIENTS:
1 cup rice
1 cup Chana Dal Beans
6 cups water
4 tbs olive oil
1 small onion
3 large Garlic cloves
1 med Tomato
1/2 Mango
1/2 tsp Garlic Powder
1/2 tsp chili Powder
1/2 tsp Coriander Powder
1 tsp Turmeric
1 tsp Black Pepper
DIRECTIONS:
Boil Rice as Directed.
Boil Chana Dal beans in 4 cups of water. In skillet, sautée onions in olive oil-2 minutes. Add Garlic and sautée for 1 minute.
Add diced tomatoes and cubed mango and cook for 1 minute. Add Garlic powder, coriander, chili powder, and turmeric. Stir for 1 minute.
Once beans are done. (Not too firm, not too mushy) add onion and spice mixture and bring to boil with remaining water and salt. Cook 5 min
Serve over bed of Thai or Sushi rice.
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