The term dal (also spelled as daal, dhal or dahl) and sometimes known as dail, is a term that refers to various types of dried legumes, such as lentils, peas, and beans.
The term is also used in reference to various soups made from these legumes.
Restaurant “The lazy dog” in Goa, on November 9, 2019, where we tasted the chana ki dal accompanied by roti bread.
The term “ki” indicates that it is a yellow legume soup.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 1.5 cups Chana dal ((or yellow chickpeas or lentils, hulled and split))
- 3.2 cups Water
- 2 Tomatoes
- 1 Onion
- 4 cloves Garlic
- 1 teaspoon Coriander powder
- 1 Green chili
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- as needed Ghee (Clarified butter)
- as needed Garam Masala (optional)
- as needed Fresh coriander (or parsley)
- as needed Salt, pepper
Preparation
Soak the chana dal (or chickpeas or lentils) in cold water for about 1 hour and then rinse them under running water.
In a pot, place the drained chana dal and the water. Bring to a boil and then lower the temperature and let it simmer partially covered for about 1 hour, stirring occasionally. If the water isn’t enough, add a little more after bringing it to a boil.
Heat the ghee in a pan with the cumin seeds and when they stop popping, add the chopped onion.
Sauté the onion for about 3 minutes, then add the garlic sliced thinly and continue to cook until the onion turns brown.
At this point add the chopped tomatoes, turmeric, chopped green chili, and coriander powder (if you wish also garam masala), mix well and then add the lentils and salt, pepper, and mix again to blend all the flavors of the chana ki dal.
Serve the soup with fresh coriander.
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How to serve Chala Ki Dal:
Serve the chala ki dal with roti or boiled basmati rice or cumin or saffron rice, accompanied by raita sauce, salad or other vegetable side dishes.
You can also use hulled chickpeas or hulled lentils.
