Tuesday, December 8, 2009

Kala Channa - Black Chick Pea Dal

I made this today its a lovely and easy recipe to make with the little black chick peas. Chick pea's are a great source of protein and one of the oldest cultivated vegetables. They are also a great source of zinc, calcium and folate.
  • phosphorus (340 mg/100 g)
  • calcium (190 mg/100 g)
  • magnesium (140 mg/100g)
  • iron (7 mg/100 g)
  • zinc (3 mg/100 g)
  • protein 8.9g/100g
  • fiber 7.6g/100g

  • chana
  • ginger/garlic paste
  • coconut shredded
  • 1/2 red onion
  • salt to taste
  • one tablespoon masala powder
  • 1 green chili
  • curry leaves
  • 3 small tomatoes
  • a little tomato puree
  • tamarind paste 1/4 handful soaked in hot water

1. Soak the Channa in water overnight
2. pressure cook the Channa 4 times, with onion and tomato, these little things need a lot of whistles to soften them up!
3. fry onion, chili, curry leaves in canola oil, add masala powder, and tomato and let it reduce down, then add the pressure cooked Channa, tamarind paste and coconut and simmer for 20-30 min to let all the flavors sink in and get soft.

This dish is wonderful with Chapati. I didn't get round to it tonight as I ran out time after the Dietetic Board meeting, so we had rice. But I will make chapati tomorrow with the leftovers!

Also the most lovely Nat of Nat Loves Baking in NYC gave me this award so sweet of her, be sure to check out her site for wonderful baking and cooking and the Joys of life being a mum to two little girls.

I want to pass this along to

Also just saw another cool chick pea post on Taste of Beirut!


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