Recipes with Chana Dal
Got Chana Dal in your pantry? Here are 22 recipes you can cook today.
Adai
Protein-rich thick crepe made of mixed lentils and rice. Best served with avial or jaggery.
Dosa
Spread thin on a hot tawa for crispy dosas.
Ginger Chutney
Spiced ginger side dish.
Hyderabadi Haleem
Prep Time: 30 minutes | Cook Time: 90 minutes Step 1: Wash and soak cracked wheat, chana dal, urad dal, masoor dal, and basmati rice in warm water for 1 hour. Drain and boil in 1 liter water until completely soft and mashable. Step 2: Heat ghee and vegetable oil in a large pot. Sauté sliced red onions until golden brown. Add bone-in mutton pieces, ginger-garlic paste, turmeric, Kashmiri red chili powder, coriander powder, garam masala, cinnamon stick, green cardamom, cloves, black pepper, and salt. Cook mutton with water until fall-off-the-bone tender (45-50 minutes). Step 3: Debone the mutton pieces and shred the meat thoroughly. Combine shredded meat, rich meat broth, and cooked lentil-wheat mixture in the heavy pot. Step 4: Use a heavy wooden masher (ghotni) or immersion blender to vigorously pound and blend the mixture until a silky, stretchy, homogeneous porridge forms. Simmer on low heat while stirring continuously with ghee, chopped mint, and coriander leaf. Top with crispy fried onions, toasted cashews, fresh ginger juliennes, and lime juice.
Kara Adai
Spicy and thick mixed lentil crepe served with fresh butter or jaggery.
Karuveppilai Sadam
Aromatic rice mixed with a freshly ground roasted curry leaves powder.
Kuzhi Paniyaram
Savory rice batter dumplings.
Lemon Rice
Tangy, yellow rice flavored with lemon juice and tempered with mustard, curry leaves, green chillies, and peanuts.
Masala Vada
Deep-fried spiced patties made with coarsely ground chana dal.
Mour Kozhambu
Ash gourd cooked in a coconut-cumin-chana dal spiced yogurt base.
Panchmel Dal
Traditional Rajasthani mixture of five lentils, thick and richly tempered.
Paruppu Urundai Kozhambu
Steamed spiced lentil dumplings simmered in a tangy tamarind gravy.
Pavakkai Pitlai
Bitter gourd cooked with chana dal in a tangy tamarind gravy, enriched with roasted coconut-spice paste.
Peerkangai Thogayal
A thick, flavorful chutney made with ridge gourd, roasted lentils, and red chillies, perfect for mixing with hot rice.
Rava Idli
Instant semolina steamed cakes.
Rava Upma
Roast rava well before adding to boiling water to avoid lumps.
Semiya Upma
Vermicelli upma.
Tamarind Rice
A classic tangy and spiced rice dish flavored with tamarind paste, peanuts, and a special spice mix.
Thattai
Crispy, flat savory crackers made of rice flour and roasted gram flour.
Vada Curry
Spiced lentil dumpling curry.
Vazhaipoo Vadai Curry
Spiced banana flower dumplings in a flavorful coconut gravy.
Vendakkai Mor Kuzhambu
Fried okra simmered in a spiced coconut-yogurt gravy.
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