Chana Dal is very nutritious and easy to digest. These little beans are a powerhouse of lean protein, fiber and iron. They're packed with nutrients, such as folic acid, potassium, phosphorus, magnesium and zinc.
Chana Dal also known as "chholar dal" comes from India , where it's appreciated a lot unlike the western countries. "Bengal Gram Lentil" is the British English term for what we call "chana dal" in Hindi. It's glycemia index is also very good for blood sugar levels.
Chana Dal is very closely related to garbanzo beans, or chickpeas. The differences are that chana dal is younger, smaller, split, sweeter, and has a much lower glycemic index. But you can substitute chana dal for garbanzo beans in just about any recipe.
Chana dal is the split kernel of a variety of chickpea known as desi or bengal gram. It has a sweet and earthy flavor, and the cooked bean is about the size and shape of a corn kernel. Chana Dal is one of the many lentils used to make dal, the family of Indian lentil dishes that form the foundation of Indian cuisine.
Chana Dal makes a quick-cooking, exotic addition to dals, soups, curries, dips, pilafs, fritters, salads, casseroles, and rice or whole grain dishes. Toss them in a little olive oil and your favorite spices and roast them in the oven for a wonderfully tasty, healthy snack.
In Short:
Chana dal is high in fiber and helps to lower cholesterol.
It also has a very low glycemic index, which is important for those with diabetes.
Chana dal is a helpful source of zinc, folate, calcium and protein.
It is low in fat and most of it is polyunsaturated.
Chana dal is extremely delicious in taste, full of nutritious and can be digested easily.
So friends, why not make this lentil a must have food in our diet, when we know it's gonna make a difference. So this time I made Stuffed Paratha with Chana Dal. We had them with Raita, Salad and also some potato curry. Very filling and very healthy Lunch for us. It will be for you as well once you try your hands on these Parathas. let me know by dropping comment to the post, how they turn out for you and family. Until next time.......Happy Cooking Friends, Saumya
Ingredients:
For Stuffing:
Chana Daal / Split Bengal Gram - 1 cup soaked overnight and boiled in 1 cup water
Carom Seeds/Ajwain - 1 tspoon
Asafetida - 1 pinch
Garam Masala - 1/4 tspoon
Salt - to taste
Red Chili powder - 1/4 tspoon
Amchoor - 1/2 tspoon
Fresh Coriander - 1 tblspoon
Oil - 1 tspoon
For Crust/Outer Layer:
Whole-Wheat Flour - 2 cups
Garam Masala - 1/4 tspoon
Salt - to taste
Red Chili powder - 1/4 tspoon
Amchoor - 1/2 tspoon
Oil - 1 tspoon + 3 tblspoon
Water - to knead the dough
Method:
First prepare the dough. Mix Flour, Powdered spices, and 1 tspoon oil in a big mixing bowl.
Knead it with the help of water and make a smooth pliable dough.
Keep the dough aside covered with a damp cloth.
Now on to the stuffing. In a small bowl, mix together the Chana Daal, Carom Seeds, Asafetida, Garam Masala, Salt, Amchoor and red chili powder.
In a heavy bottom Pan, add tspoon of oil and warm it.
Add the Daal mixture into the pan and mix well.
Mash it while mixing and stirring continuously.
Cook it until the moisture is gone and the lentil mixture starts to leave the pan and stick around your spatula.
Take the mixture out on a plate and let it cool down.
Now knead the dough again. Divide the dough into 6-8 pieces. Depending on the size of Paratha you like.
Roll and pat all of the dough pieces to 3 cm round by hand.
Place 1 tablespoon of filling on each dough piece and pinch them from all sides and seal them to form a ball again.
Roll the stuffed balls by hand and gently with the rolling pin roll that balls into a 6 in round circle to make stuffed parantha.
Heat a Griddle on medium heat.
Shallow fry the paratha on the griddle from both sides until golden brown and crunchy.
Repeat this process with all the Rolled Parathas.
Serve the Parathas with Raita/Yogurt Dip, Pickle, Curry and Salad.
Chana Dal also known as "chholar dal" comes from India , where it's appreciated a lot unlike the western countries. "Bengal Gram Lentil" is the British English term for what we call "chana dal" in Hindi. It's glycemia index is also very good for blood sugar levels.
Chana Dal is very closely related to garbanzo beans, or chickpeas. The differences are that chana dal is younger, smaller, split, sweeter, and has a much lower glycemic index. But you can substitute chana dal for garbanzo beans in just about any recipe.
Chana dal is the split kernel of a variety of chickpea known as desi or bengal gram. It has a sweet and earthy flavor, and the cooked bean is about the size and shape of a corn kernel. Chana Dal is one of the many lentils used to make dal, the family of Indian lentil dishes that form the foundation of Indian cuisine.
Chana Dal makes a quick-cooking, exotic addition to dals, soups, curries, dips, pilafs, fritters, salads, casseroles, and rice or whole grain dishes. Toss them in a little olive oil and your favorite spices and roast them in the oven for a wonderfully tasty, healthy snack.
In Short:
Chana dal is high in fiber and helps to lower cholesterol.
It also has a very low glycemic index, which is important for those with diabetes.
Chana dal is a helpful source of zinc, folate, calcium and protein.
It is low in fat and most of it is polyunsaturated.
Chana dal is extremely delicious in taste, full of nutritious and can be digested easily.
So friends, why not make this lentil a must have food in our diet, when we know it's gonna make a difference. So this time I made Stuffed Paratha with Chana Dal. We had them with Raita, Salad and also some potato curry. Very filling and very healthy Lunch for us. It will be for you as well once you try your hands on these Parathas. let me know by dropping comment to the post, how they turn out for you and family. Until next time.......Happy Cooking Friends, Saumya
Ingredients:
For Stuffing:
Chana Daal / Split Bengal Gram - 1 cup soaked overnight and boiled in 1 cup water
Carom Seeds/Ajwain - 1 tspoon
Asafetida - 1 pinch
Garam Masala - 1/4 tspoon
Salt - to taste
Red Chili powder - 1/4 tspoon
Amchoor - 1/2 tspoon
Fresh Coriander - 1 tblspoon
Oil - 1 tspoon
For Crust/Outer Layer:
Whole-Wheat Flour - 2 cups
Garam Masala - 1/4 tspoon
Salt - to taste
Red Chili powder - 1/4 tspoon
Amchoor - 1/2 tspoon
Oil - 1 tspoon + 3 tblspoon
Water - to knead the dough
Method:
First prepare the dough. Mix Flour, Powdered spices, and 1 tspoon oil in a big mixing bowl.
Knead it with the help of water and make a smooth pliable dough.
Keep the dough aside covered with a damp cloth.
Now on to the stuffing. In a small bowl, mix together the Chana Daal, Carom Seeds, Asafetida, Garam Masala, Salt, Amchoor and red chili powder.
In a heavy bottom Pan, add tspoon of oil and warm it.
Add the Daal mixture into the pan and mix well.
Mash it while mixing and stirring continuously.
Cook it until the moisture is gone and the lentil mixture starts to leave the pan and stick around your spatula.
Take the mixture out on a plate and let it cool down.
Now knead the dough again. Divide the dough into 6-8 pieces. Depending on the size of Paratha you like.
Roll and pat all of the dough pieces to 3 cm round by hand.
Place 1 tablespoon of filling on each dough piece and pinch them from all sides and seal them to form a ball again.
Roll the stuffed balls by hand and gently with the rolling pin roll that balls into a 6 in round circle to make stuffed parantha.
Heat a Griddle on medium heat.
Shallow fry the paratha on the griddle from both sides until golden brown and crunchy.
Repeat this process with all the Rolled Parathas.
Serve the Parathas with Raita/Yogurt Dip, Pickle, Curry and Salad.
