Bean Soaking Time: 1 hour
- 1 cup chana dal (small, split chickpeas)
- 6 cups water
- 1 tbsp ghee (or olive oil, if you don't have ghee)
- 1/2 tbsp cumin seeds
- 1 tsp grated ginger
- 2 tomatoes cut into wedges
- 4 tbsps dry coconut flakes
- 1 tbsp maple syrup
- 1/2 tsp sea salt
- If you have time, pour the dried chana in a bowl and cover with fresh water for an hour. This soaking will help speed up your cooking time.
- Bring water and dal to boil.
- Lower heat to simmer and cook 45 minutes.
- Skim foam off the top as you notice it forming.
- Heat olive oil or ghee in a frying pan on medium heat.
- Add cumin seeds and grated ginger to dal and cook 3 minutes.
- Stir and continue cooking until beans are thoroughly cooked for about 10 more minutes.
- Remove dal from pot and add tomatoes, coconut flakes, syrup, and salt.
- Mix well and serve.
Chana is a variety of chickpea that is small and split in half. Chana dal is a common dish in India, typically made as a thick soup and served with chapattis (flatbreads), rice, and other vegetable dishes. This recipe is one example of the many ways to make chana dal.
- Look for organic chana in the bulk section of your health food store or in a specialty Indian market. If you can’t find it, substitute with yellow split peas.