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Chana Dal (Split Chickpeas), New Delhi-Style

Julie Sahni, a cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with lentils, the better they cook. In the video that accompanies this recipe, she demonstrates how to make a tadka, which she describes as a “spice infusion.” She also introduces a kitchen tool called a mathani, sort of a hand blender. If you don’t have one and don’t want to buy one, a potato masher will do the trick.

Ingredients

  • 1 cup split chickpeas (chana dal)
  • 1 ½ teaspoons turmeric
  • ½ teaspoon ground cardamom
  • 1 bay leaf, preferably Indian
  • 1 teaspoon salt
  • 2 tablespoons sunflower or safflower oil
  • 6 whole cloves
  • 4 large garlic cloves, thinly sliced
  • 1 teaspoon crushed-red-chili flakes (optional)
  • 3 tablespoons freshly chopped cilantro
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      259 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 6 grams polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 10 grams protein; 347 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 4 servings

Preparation

  1. Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
  2. To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you’re using them, and turn off the heat.
  3. Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

1 hour

Dining and Cooking