In India, dal is the generic term for dried legumes. Chana dal = gram dal = yellow lentils, Dal is often the primary source of dietary protein. These little guys look like yellow split peas, but they're actually baby chick peas with their skins removed and split. Because they're younger and smaller, yellow lentils have an extremely low glycemic index. They are rich in both protein and folate, not to mention being an excellent source of soluble fibre.
Prep time: 15 minutes
Soaking time: 2 hours
Cooking time: 30 minutes
Servings: 4
Ingredients |
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1 cup chana dal |
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½ cup chopped tomatoes |
Directions
- Sort the lentils and remove any small stones. Wash them until water runs clear. Add 6 cups of water and soak for 2 hours. Drain.
- In a large pot, bring 4 cups water to a boil.
- Add lentils and boil for 5 minutes before reducing the heat.
- Cover and simmer for 30 minutes until the lentils are soft and all the water is absorbed or evaporated.
- Heat a saucepan and add olive oil.
- Sauté the chopped onion until golden brown.
- Add ginger and garlic and stir-fry for 1 minute.
- Add tomatoes and cook until the oil separates.
- Add turmeric, garam masala and salt. Stir-fry for 2 minutes
- Add the cooked lentils, lime juice, and cilantro and stir. Cover, and turn the heat off.
- Serve over basmati rice or with real Indian roti or pita bread, and Chai tea. For a quick snack, roll it in a burrito.