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Chana Dhal
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Rating: 4.1/5 (39 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Hard
Cuisine: Indian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 32
% Daily Value**
Total Fat 2g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 98mg
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 1g
Protein 0g
Vitamin A  2%Vitamin C  6%
Calcium  1%Iron  1%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chana Dhal

Recipe Tags: Vegetable Recipes

Date Added: March 17, 2016
This is a very simple recipe. It can be eaten with rice or bread. It can be eaten for breakfast or for the main course. It can also be eaten for snack. If you want it spicy, you can add chilly powder.


8 oz Chana Dhal
1 tablespoon Corn Oil
1 teaspoon Turmeric
1 teaspoon Mustard Seed
1/4 teaspoon Salt
1 Onion Medium finely sliced
2 Chili Peppers split
1 Clove Of Garlic finely sliced lengthwise
1/2 teaspoon Cayenne Pepper
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1. Wash peas in cold running water.

2. When water runs clear set aside to soak for 4 hours.

3. Drain peas and put in sauce pan wit turmeric, salt, and green chilies.

4. Add enough water to cover by 1 inch, and bring to a boil.

5. Partly cover pan, reduce heat and simmer for 1 hour or until water has been absorbed and peas are tender but not mushy.

6. Add more water if necessary Meanwhile, heat corn oil in a skillet.

7. Add mustard seeds and cover pan. Saute for 2 minutes.

8. Uncover pan, add onion and garlic, fry until golden.

9. Stir in cayenne pepper and cook for 30 seconds.

10. Add cooked spices to the peas. Stir cook for 2 minutes.

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Dietary Notes:
This recipe is very low-sodium with 97.67mg per serving, low-fat with 2.33g per serving, low-saturated fat with 0.33g per serving, low-cholesterol with 0mg per serving and low-calorie with 32 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Corn, Garlic, Mustard, Hot Pepper, Onion allergies.
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