Chana dal snack is a recipe that is widely made only during Ramadan at our house. However, I would love to have it outside Ramadan too but Chana dal is one thing that is the rarest item in our pantry. This chana dal is one of my favorite dishes of Ramadan which I look forward to and yesterday it was packed for our Iftaar party and this also eventually leads me to the idea that it can also be packed for Kids tiffin boxes.
Chana dal or split bengal gram or split chickpeas are high in fiber and helps to lower cholestrol. It is a good source of Zinc, folate, calcium and ofcourse, protein.
I didn't knew how and what to name this post as we usually call it "Dal" only and I didn't want to confuse my readers with the dals, the usual curries. Talking of dals do check out the recipes for Khadi dal (lentils with Dill), Dahi wade, Shami kebab and Hyderabadi khatti dal that uses one dal or another.
Chana dal snack is very easy to make with just one main ingredient Chana dal and if you have soaked chana dal prior to cooking it's just a cake walk!
Ingredients:
- Chana dal/split chickpeas - 1 cup
- Salt - to taste
- Black pepper powder - 1 tsp
- Lemon juice - 1 tbsp
- Coriander leaves - few
Method:
- Soak dal for atleast 30 mins this will ensure fast cooking.
- Pressure cook dal with just enough water till done, approx 2 whistles (if you have skipped soaking like we did pressure cook for about 4 whistles). The dal should still be a little firm and retain its shape and shouldn't be too mushy.
- In a medium bowl take dal season it with salt and pepper, adjust to liking.
- Drizzle lemon juice.
- Garnish with coriander leaves and serve warm.
Like this chana dal, Moongdal kachori, Kheema luqmi, Gulgule, Lobia salad and Rava wada are a few more Ramadan special dishes from My Mom's Kitchen do try them too.
If you have tried any of the recipe from My Mom's Kitchen you can upload the pic of your dish on our facebook page.
Share your thoughts with me in the comments section below.
Happy Cooking!!!
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