Chana Dal ( Dahl / Daal )

Chana Dahl (or Dal / Daal) is a lentil or pulse which is actually black chickpeas skinned out of its outer hull and split in halves.
India being the highest chickpeas producing country in the world, its natural that Chana Dal is one of the mainstay of Indian vegetarian cooking. 

We, however, are going to cook Chana Dal with Chicken Keema (ground meat). Why are we adding chicken in a traditionally vegetarian Dal recipe? Because:
#1. Vegetarian food sucks, at least for us.
#2. Had to use the ground chicken tray lying in the freezer from last 4 days.
#3. Did not want to spend on buying mutton keema (ground goat meat). This tastes even better with goat meat. 

Veggie lovers, please skip adding the meat part and it will be as delightful a recipe to savour with Zeera (Cumin) Rice or Pooris. Those who are trying to lose some pounds, cook this in the evening but eat it with Pooris the next morning for breakfast. Somehow it tastes even yummier the next day and you get the entire day to burn up the calories. As for us, it will be just our regular weekday dinner. 

Hope people will try this recipe it at home. We really enjoyed cooking and eating it. 

Note: 

1. We added a tsp of sugar also in the recipe. Missed to capture that in the video. 

2. Add a whole red chilli along with whole spices. We did not add it to keep it less hot for the kids.

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Published in: on April 23, 2010 at 12:50 am  Comments (2)  
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2 CommentsLeave a comment

  1. This is an interesting recipe. I’ve never seen anyone make Chana daal with mince chicken. I think it’ll be an interesting flavor with an extra layer of protein in the food.

    • Absolutely, you can add mince meat (goat, preferably) in chole also.


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