Indian cooking

Indian cooking / Ingredients / Chana dal

Chana dal

legume

Chana dal

4.2 g1 teaspoon

13 g1 tablespoon

Bulk density ~0.85 g/ml gives approx. 4.2 g per level tsp

Instead of Chana dal

Yellow split peas
Use 100% of the weight. Soak for at least 1 hour; takes about 10 minutes longer to cook through and has a marginally earthier flavour.
Pigeon peas
Use 100% of the weight. Reduces cooking time by about 10 minutes and breaks down softer, giving a smoother consistency rather than distinct grains.
Black gram
For tempering or tadka only: use 70% of the weight. Browns faster in hot oil, providing a nutty, crunchy bite.

Recipes with Chana dal

93

Andhra Masala Vadai

Crispy Fried Lentil Patties

Artikai Pachadi

Bananas in Spicy Yoghurt Sauce

Savoury Green Bananas

Beetroot Thuviyal

Beetroot (Beet) Chutney

Bengali Cholar Dal

Creamy Dal with Cardamom & Coconut

Plain Stuffed Bread

Stuffed Wax Gourd

Bisi Bele Huli Anna

Rice with Lentils

Chana Dal Lauki Waali

Chana Dal with Bottle Gourd

Chane ki Dal ki Tehari

Rice Cooked with Chana Dal

Chenigapappu Chutney

Chana Dal Chutney

Chana Dal with Coconut

Chintakaya Pulihora

Rice with Cashew Nuts & Spices

Coconut & Coriander Chutney

Dahi ki Chutney

Yoghurt Chutney

Dakshini Hari Chutney

Southern Green Chutney

'Royal Salute' Dal

Lamb with Lentils

Steamed Lentil Sponge Cake

Grilled Sea Bream with Coconut & Coriander Chutney

Gutti Vengkayya

Stuffed Aubergines (Eggplant) from Andhra

Kachhe Keeme ki Tikya

'Uncooked' Meat Patties

Kadalaparippu Payasam

Chana Dal Dessert

Kaikari Masala Vada

Mixed Vegetable Patties

(Bell) Pepper & Peanut Curry

Kairi ki Chutney

Raw Green Mango Chutney

Chana Dal Fritters

Kathirikkai Rasam

Aubergine (Eggplant) Rasam

Spicy Pigeon Pea Curry from Mangalore

Savoury Coconut Rice

Fried Savoury Cabbage

Lamb Haleem with Fresh Ginger

Semolina & Rice Patties

Mahi Tikka Ajwaini

Thyme-flavoured Fish

Mixed Vegetable Curry from Karnataka

Rice & Lentil Pancakes from Malabar

Mamri Kaya Pulihora

Spicy Mango-flavoured Rice

Rasam from Mangalore

Marinated Tandoori Monkfish with Green Mango Chutney

Spicy Stuffed Pancakes

Spicy Steamed Rice Dumplings

Fried Lentil Dumplings

Dry Ground Chutney

Murg Dalcha Kebab

Chicken & Lentil Kebabs

Muttakose Kilangu

Stir-fried Cabbage & Carrots

Mysore Masala Dosa

Rice Pancakes from Mysore

Palak Suva Ki Sabzi

Garlic, Spinach & Dill Dal

Bottle Gourd (Calabash) with Chana Dal

Savoury Fried Rice Flour Biscuits (Crackers)

Sambhar with Fresh Ground Spices

Rice Flour & Lentil Snacks

Chickpea Curry with Ginger, Pomegranate and Tea

Punjabi Kaali Dal

Black Lentil Curry with Garlic, Tomato and Ginger

Puragayalu Pulussu

Mixed Vegetable Curry

Shallow-fried Bread with Sweet Filling

Slow-Cooked Kidney Beans with Cumin, Ginger and Chilli

Steamed Semolina Cakes

Rava Sevai Idli

Savoury Steamed Vermicelli Dumplings

Shami Kebab (Tandoori Home Cooking)

Lamb Kebabs with Cardamom, Chilli & Mint

Sikampoor Kebab (I)

Stuffed Lamb Kebabs

Sikampoor Kebab (II)

Sindhi Dal Pakwan

Spiced Lentil, Tamarind and Chilli Curry with Crispy Flatbread

Tadka Dal (Thali)

Garlic & Cumin Dal with Tomato, Chilli & Coriander

Tamatar ka Achar

Tapala Chakku Athi

Rice & Lentil Pancakes

Mixed-flour Bread

Steamed Rice Balls

Semolina (Farina) Snack

Uralaikizhan Sagu

Potato Curry with Coconut

Uralikizhan Moru Kozhambu

Potato & Yoghurt Curry

Rice with Aubergine (Eggplant)

Vazhaiappoo Vada

Plantain Flower Patties

Ribbed Gourd with Chana Dal

Vendaya Keerai Adai

Rice & Fenugreek Leaf Pancakes

Venkayya Thuvaiyal

Tangy Mashed 'Southern' Aubergines (Eggplant)

Bhruchi Curry Powder

Chettinad Sambhar Podi

Chettinad Sambhar Powder

Dosai Milagu Podi

Dosai Chilli Powder

Spicy Lentil Powder

Pungent Chilli Powder

Lentil Spice Powder

Puliyadorai Masala

Spice Mixture for Tamarind Rice

Spice Mixture for Pepper Water

Sambhar Masala (I)

Sambhar Masala (I)

Sambhar Masala (II)

Sambhar Masala (II)