Chana Dal Fry
Chana Dal Fry is a delightful Indian dish made from split chickpeas, known for its rich flavor and numerous health benefits. This protein-rich dish is perfect for a comforting meal, paired with rice or roti. Let’s dive into this nutritious recipe!

1 cup
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
High Protein Content: Ideal for vegetarians and vegans.
Rich in Fiber: Promotes digestive health and regularity.
Heart-Healthy: Lowers cholesterol and supports cardiovascular health.
Nutritious: Packed with vitamins and minerals essential for overall health.
Versatile: Pairs well with various grains and can be used in different cuisines.
180 kcal
in 201g
Protein:
10g
Fats:
7g
Carbs:
28g
Cholesterol:
0mg
Sodium, Na:
300mg
Potassium, K:
350mg
Chana Dal Fry is a flavorful and nutritious dish made from split chickpeas (chana dal), perfect for a healthy meal. Rich in protein and fiber, it supports heart health and aids digestion, making it an ideal choice for both vegetarian and non-vegetarian diets. This recipe combines aromatic spices and herbs, creating a comforting dish that can be served with rice or roti.
Ingredients
4
1 cup Chana dal
1 tablespoon Ghee or oil
1 teaspoon Cumin Seeds
1 teaspoon Mustard seeds
2 tsp Ginger & Garlic Paste
1 piece Onion, Chopped
1 piece Tomato, Chopped
1 teaspoon Turmeric Powder
1 teaspoon Red chili powder
1 teaspoon Garam Masala
1 teaspoon Coriander powder
Fresh coriander leaves as per choice
Salt as per taste
Water as per needed
Tips
Soak chana dal for at least 2 hours before cooking for better digestion.
Adjust spice levels according to your taste preference.
You can add vegetables like spinach or carrots for added nutrition.
Serve with a squeeze of lemon for an extra zing.
Directions
Wash the chana dal under running water until the water runs clear. Soak it in water for 2 hours and drain.
In a pot, add the soaked chana dal and enough water. Cook on medium heat until soft but not mushy (about 15-20 minutes). Drain and set aside.
In a pan, heat ghee or oil over medium heat. Add cumin and mustard seeds, and let them splutter.
Stir in the ginger-garlic paste and sauté for a minute until fragrant. Add chopped onions and sauté until golden brown.
Add chopped tomatoes and cook until soft. Stir in turmeric, red chili powder, garam masala, coriander powder, and salt.
Add the cooked chana dal to the pan. Mix well and adjust the consistency with water if necessary. Let it simmer for 5-7 minutes.
Finish with fresh coriander leaves and serve hot.
Notes
Individuals with a history of kidney stones should limit their intake of high-oxalate foods like chana dal.
Those with chickpea allergies should avoid this recipe.
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