Chana ni Dal ( ચણા ની દાળ ) Recipe | Split Bengal Gram Dal

Introduction of Chana ni Dal (ચણા ની દાળ) [Split Bengal Gram Dal]. Chana ni Dal, made from split chickpeas, is a hearty and flavorful lentil dish. Unlike the thin and soupy tuver dal, this dal is thick, creamy, and has a slightly sweet, nutty flavor. It’s a very popular dal across India, and the Gujarati version is often made with bottle gourd (dudhi), which adds a lovely softness and makes the dish even healthier.

Fun Facts about Chana ni Dal (ચણા ની દાળ) [Split Bengal Gram Dal].

• This is the same dal that is ground to make gram flour (besan), which is used in countless Gujarati snacks!
• Chana ni Dal takes longer to cook than other dals, so soaking it for a few hours is a must.

Traditional Value of Chana ni Dal (ચણા ની દાળ) [Split Bengal Gram Dal]. This dal is often associated with festive or special meals. Its rich texture and flavor make it a great choice for when you want something a bit more substantial than the everyday tuver dal. It’s a celebratory dal, often made for weddings and special occasions.

Why People Love to Eat Chana ni Dal (ચણા ની દાળ) [Split Bengal Gram Dal]? People love its creamy texture and the fact that each lentil still holds its shape, giving it a nice bite. It has a naturally sweet and nutty taste that is very satisfying. The combination of ‘Dudhi and Chana ni Dal’ is a classic, loved for the way the soft bottle gourd melts into the hearty dal.

When People Eat Chana ni Dal (ચણા ની દાળ) [Split Bengal Gram Dal]? While it can be eaten any time, it’s particularly popular for special weekend lunches or festive feasts. It’s a bit heavier than other dals, so it’s often considered a dish for a more elaborate meal.

Which Other Dish or Foods Complement Chana ni Dal (ચણા ની દાળ) [Split Bengal Gram Dal]? Chana ni Dal pairs beautifully with fluffy basmati rice. A simple stir-fried vegetable (‘shaak’) and some hot rotis would complete the meal. A dollop of ghee on top of the hot dal makes it taste even more divine.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Chana ni Dal (ચણા ની દાળ) [Split Bengal Gram Dal]?

• For a special Sunday meal, one might suggest, “Aaj dudhi-chana ni dal ane pulao banavo.” (“Make bottle gourd and chana dal with pulao today.”).
• A simple praise is, “Dal ekdam ghatt ane swadisht bani chhe.” – “The dal has been made perfectly thick and tasty.”

FAQ about Chana ni Dal (ચણા ની દાળ) [Split Bengal Gram Dal]?

• How long should I soak Chana Dal? For best results, soak it for at least 3-4 hours. This significantly reduces the cooking time and ensures the dal becomes soft and creamy.
• Can I make it without a pressure cooker? You can, but it will take a very long time to cook on the stovetop. A pressure cooker is highly recommended for cooking this dal efficiently.

Recipe of Chana ni Dal (ચણા ની દાળ) [Split Bengal Gram Dal] | જાણો Chana ni Dal (ચણા ની દાળ) [Split Bengal Gram Dal] બનાવવાની પરફેક્ટ રીત

Dal Recipes (Tuver, Chana, Adad, Masoor)

In Gujarati cuisine, while Tuver ni Dal is the everyday staple, other dals are also used to create a variety of flavourful dishes. Here's a brief overview of how each is typically prepared. ● Tuver ni Dal: This is the classic sweet, sour, and spicy Gujarati Dal. Please refer to the detailed Gujarati Dal recipe above. ● Chana ni Dal: (Split Chickpea Lentils) This dal is thicker and nuttier. It's often cooked with bottle gourd (Dudhi) or made into a dry, spicy stir-fry. ○ Method: Pressure cook soaked chana dal until tender. Prepare a tempering of oil/ghee, mustard seeds, cumin seeds, asafoetida, and curry leaves. Sauté onions, tomatoes, and ginger-garlic paste. Add the cooked dal, spices (turmeric, chili powder, garam masala), and simmer. It's rarely made sweet and sour like tuver dal. ● Adad ni Dal: (Split Black Gram without skin) This dal has a creamy, slightly sticky texture when cooked. It's a specialty of the Kathiyawad region. ○ Method: It's cooked to a thick consistency, almost like a mash. The tempering is robust, often with a lot of garlic, ghee, dry red chilies, and cumin. It is typically spicy and served with Bajra no Rotlo and garlic chutney. ● Masoor ni Dal: (Red Lentils) This dal cooks very quickly and disintegrates into a creamy soup. ○ Method: It can be cooked directly without a pressure cooker. A simple tempering of cumin seeds, garlic, and onions is prepared, to which the rinsed masoor dal is added along with water, turmeric, and salt. It cooks in 15-20 minutes and is finished with a squeeze of lemon and fresh coriander.

Print Recipe Pin Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 25 minutes mins

Course: Main Course

Cuisine: Gujarati, Indian

Video

Video