Sweet Chana Dal
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.
- 1 cup chana dal (small, split chickpeas)
- 6 cups water
- 1 tbsp ghee or olive oil or coconut oil
- 1/2 tbsp cumin seeds
- 1 tsp grated ginger
- 2 to tomatoes cut into wedges
- 4 tbsp 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 but is not necessary.
- Bring water and dal to boil. Then, 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 and cook 3 minutes or until seeds begin to pop and become fragrant.
- Add the cumin seeds and ginger to the dal and continue cooking until beans are thoroughly cooked. About 10 minutes.
- Remove dal from pot once they are soft. Add tomatoes, coconut flakes, syrup, and salt. Mix well and serve.
- 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.
