The English name for chana dal is split Bengal gram lentil, a legume. They come in three variants, desi chana: dark brown, split chana: yellow and flat and kabuli chana: light beige and large.
A staple in India, chana dal has found its way onto Kenyan tables. It is loaded with protein, calcium, folate, magnesium, Vitamin B and fibre. It is low in calories but filling. However, the high fibre content in dal can cause bloating.
Simple recipe:
- Heat oil in a cooking pot, add cumin seeds, cook until they splinter.
- Add garlic, cook until golden brown, add chopped onion.
- Sauté then add chopped tomatoes, fry.
- Add ginger and green chillis.
- Mix then add chilli, garam masala, turmeric, coriander and mango powder.
- Cook for 5 minutes.
- Add fennel leaves, cook for two minutes.
- Add pre-boiled chana dal combine then add stock or water.
- Simmer for a couple of minutes over medium heat.
- Serve when cooked.
Chana dal is sold pre-packed in supermarkets and loose in shops that sell cereals and grains.
