Sunday Special – The Befitting Bengal Gram Treat

CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI

The term dal refers to “pulses” such as lentils, beans, and peas. “Chana” is chickpeas, and “dal” is split lentils, peas, or chickpeas. Therefore, chana dal is split chickpeas in soup or curry form! For this dish, chickpeas are split and polished, resulting in a different texture and feel than whole chickpeas.

People quite often ask is chana dal same as gram dal? Chana dal is also known as split chickpeas or Bengal gram. It derives from black chickpeas which are split with the outer covering removed. The resulting lentils are a bright golden hue, and are common among various Indian dal recipes.

The term dal refers to “pulses” such as lentils, beans, and peas. Bengal gram seeds are small and dark and have a rough coat. It is majorly cultivated in India, Pakistan, Bangladesh, Iran and Mexico.
In the Indian vegetarian culinary scenario, Bengal gram is a major ingredient. It is essentially used in making curries. In the southern India, unripe grams are picked and consumed as snack and the leaves are added in the making of salads

Chana dal is rich in B-complex vitamins that play an important role in glucose metabolism and are vital for your body to remain active and energetic. It is also essential for the heart as it is rich in antioxidants and reduces inflammation keeping the organ healthy.

Another query I often come across is, can one eat chana dal at night? “In general, it is best to consume dal during daytime as whatever we eat at night should be light and easily digestible. For example, moong dal is light and easily digestible, thus, it is completely okay to have it at night.

Chana dal is widely grown lentil in India. It is an important pulse crop of the country. its vegetable or dal, besan (flour), crushed of whole gram, boiled or parched, roasted or cooked, salted, unsalted, or sweetened, both green foliage and grain, are the forms in which it is consumed by the people.

Chana dal is cooked in a variety of ways with onions, spices, tamarind or garlic and are also used for binding kebabs and koftas. They are cooked with jaggery and ground to paste and used as stuffing’s in Maharashtrian pancakes called “Puran poli”. In Kerala, a dish called “Chana Dal Payassam” is made during festivals. This consist of chana dal cooked with jaggery, coconut, cashew nuts, raisins and clarified butter (ghee).

Let us check out a few health benefits of Bengal Gram or Chana Dal:

• Bengal gram helps in weight loss management.
• Bengal gram is beneficial since it is a good source of energy.
• Bengal gram is ideal for diabetics who wish to relist its flavor.
• Bengal gram helps lower our cholesterol levels in the body.
• Bengal gram is a good source of proteins and minerals.
• Bengal gram promotes healthy heart and prevents anaemia.
• Bengal gram is good for our skin, bones and teeth.
• Bengal gram strengthens immunity and digestive system too.

Here are a few of my favourite ways with Bengal gram or Chana dal:

CHANA DAL KA PULAO

Ingredients

Chana dal/ Bengal gram- 1 cup, soaked for 30 mins in water.

Basmati rice- 1 and a half cup, cleaned, washed, soaked for 15 mins

Oil-2 tsp

Ghee-2 tsp

Bay leaf-2 no

Peppercorns- 3-4 no

Green cardamom- 2-3 no

Cloves- 2-3 no

Onion- 1 small sliced

Green chilies- 2-3 chopped

Ginger-1 tsp chopped

Garlic- 1 tsp chopped

Tomatoes- 2 small chopped

Salt to taste

Turmeric powder-1/4 tsp

Cumin powder- ¼ tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Kasuri methi- 1 tsp

Water- as required

Fried cashews and raisins- 2-3 tbsp.

Coriander leaves- 2 tbsp. for garnish.

Method

• Prepare all the ingredients as needed for the recipe.
• Heat oil and ghee in a pan, add in the whole spices and ginger-garlic, chilies, onions- saute for 2-3 mins.
• Add in the tomatoes and salt, all powdered spices, the drained dal and rice, mix well.
• Add in double the quantity of water and bring to a boil, cover and simmer for 20-25 mins until well done.
• Serve hot garnished with fried onions, nuts, coriander leaves and enjoy it with a bowl of raita, some papad and pickle.

[as a variation I also like adding cubes of fried potatoes tossed in our basic indian home spices into the pulao and mix it, give it a dum for a few mins and serve hot]

CHANA DAL KABABAS

Ingredients

Chana dal- 1 cup soaked for 30 mins, boiled with little salt, turmeric powder and water, ideally pressure cook for 4-6 whistles and remove.

Boiled mashed potato- 1 cup

Oil-2 tsp + for frying

Ghee-2 tsp

Ghee-2 tsp

Hing-1/4 tsp

Cumin seeds-1/2 tsp

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Onion-1 small chopped

Salt to taste

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/2 tsp

Mint leaves- 2 tbsp. chopped

Coriander leaves- 2 tbsp. chopped

Aamchur powder-1/2 tsp

Chaat masala-1/2 tsp

Maida/ corn flour/ breadcrumbs- for binding/coating as needed

To serve with: tomato sauce/ green chutney/ dips/ mayo based dipping sauces etc.

Method

• Pre-prep all the ingredients as per the recipe.
• Heat oil and ghee in a pan add in the hing, cumin, green chilies, ginger- garlic paste, onions and saute for a couple of mins.
• Add in the boiled, cooked and drained chana dal, salt and all the powdered spices and give it a nice mix.
• Cook the dal mixture for 2-3 mins on a medium flame, add in the mint, coriander leaves, mashed potatoes and remove from the flame.
• Allow the mixture to cool for a few mins, add in bread crumbs and start shaping it into rounds, ovals as desired for the kababs.
• There is an option of stuffing them with cheese and dry fruits as well for a tastier version.
• Chill the prepared and shaped kababs for 30 mins, then dip into a batter of maida- water and then final coat of bread crumbs- immerse them into medium hot oil fry the kababs to a nice golden color, remove, drain off excess oil and serve hot with choice of sauces/dips.

CABBAGE AND CHANA DAL DELIGHT

Ingredients

Oil-2 tsp

Ghee-2 tsp

Dry red chilies- 2-3 slit

Green chilies-1 tsp chopped

Hing-1/4 tsp

Curry leaves -8-10 no

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Ginger-1 tsp shredded

Onion-1 small sliced

White cabbage- 200 gms, shredded

Boiled chana dal- 1 cup

Salt to taste

Turmeric powder-1/2 tsp

Cumin powder-1/2 tsp

Coriander powder-2 tsp

Garam masala powder-1/4 tsp

Lime juice- 2 tsp

Coriander leaves- 2 tbsp. chopped

Roasted crushed peanuts-2-3 tbsp.

Method

• Pre-prep all the ingredients for the cabbage and chana dal subzi.
• Heat oil and ghee in a kadai and add in the chilies, hing, ginger, cumin, mustard, onions and saute them for a few seconds.
• Add in the shredded white cabbage, salt and all powdered spices and mix well. Cover and simmer for 10-12 mins.
• Add in the boiled chana dal, garam masala powder, a little fresh grated coconut can be added as well for taste. Cook for another 6- 8 mins.
• Finally check for seasonings, add fresh coriander leaves, lime juice and peanuts and mix well. Serve hot with phulkas, rotis, bowl of curd.

CHANA DAL AUR LAUKI KA MEL

Ingredients

Oil- 2 tsp

Ghee-2 tsp

Hing- ¼ tsp

Shahi jeera- ½ tsp

Ginger- 1 tsp chopped

Green chilies- 1 tsp chopped

Onions- 1 cup chopped

Tomatoes- ½ cup chopped

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Kasuri methi-1 tsp

Red chili powder-1/2 tsp

Water as needed

Chana dal- 1 cup soaked for 30 mins

Dudhi/ Lauki- 300 gms, peeled and cut into cubes

Fresh coriander leaves- 2 tbsp. chopped

Method

• Prepare all the ingredients for the chana dal and Lauki recipe.
• Heat oil and ghee in a pan, add in the ingredients for the tadka one by one and allow to crackle and splutter.
• Add in the onions, saute them to a light pink color, add in the tomatoes, salt and all powdered spices and bhunao for few mins.
• Add in the soaked and drained chana dal and Lauki pieces and saute for 2-3 mins, add in kasuri methi.
• Now it’s time to add the liquid content/ water to the pan and mix it well. Bring it to a boil and simmer/ pressure cook until well done and cooked.
• While some people completely mash up the dal and Lauki at the end of the cooking process you have an option to leave it just like that too. You can also give it a tadka of red chilies and garlic before serving hot garnished with coriander leaves.

CHANA DAL PARATHAS

Ingredients

For the paratha dough

Whole-wheat flour/atta- 1 cup

Maida-1/2 cup

Salt to taste

Oil-1 tsp

Chopped coriander leaves-2 tsp

For the chana dal filling/stuffing

Boiled chana dal- 1 cup

Green chilies-1 tsp chopped

Ginger-1 tsp chopped

Onion-1 small chopped

Salt to taste

Garam masala powder-1/4 tsp

Aamchur powder-1/2 tsp

Coriander powder-2 tsp chopped

Cheese-2-3 tbsp. grated

Oil/ ghee – to cook the parathas.

To serve with: curd/ raita/ pickle/ papad.

Method

• Prepare a firm dough for the parathas, cover them with a damp duster/muslin cloth for around 20 mins.
• Soak the chana dal for around 30 mins, drain and put it to boil with fresh water, salt and turmeric a tsp of ghee and cook it until just done, drain and keep aside.
• In a mixing bowl, combine together the cooked dal along with all the other ingredients, seasonings, spices and mix well.
• Divide the rested dough into 4- 6 portions and equally divide the chana dal filling as well.
• Roll out the dough one by one and stuff the parathas and shape them well into a ½ inch thick paratha.
• Heat up a tava/ non-stick pan and cook the chana dal parathas on both sides to a nice golden color, smear the parathas with oil/ghee and serve hot with curd, papad, pickle.

CHANA DAL KA MEETHA

Ingredients

Chana dal- 1 cup, soaked in water for 30 mins, par boiled

Sabudana/ sago- ½ cup soaked for 20 mins.

Ghee- 2-3 tsp

Green cardamom- 2-3 no

Sugar -1/2 cup

Jaggery- ½ cup

Date puree-1/2 cup can also be used for less sugar

Milk-500- 600 ml

Coconut milk-1 cup thick

Cashew paste-2 tsp

Raisins- 2-3 tsp

Almonds- 2-3 tsp sliced

Saffron-3-4 strands

White chocolate- ½ cup grated

Motichoor ladoo- 2-3 no crumbled

Method

• Prepare all the ingredients for the chana dal ka meetha.
• Warm up the milk and add in the green cardamom, sago and par boiled chana dal and simmer for 20-25 mins.
• Once the dal and sabudana have cooked up well in the milk, add jaggery and mix, simmer for 3-4 mins, cashew paste, saffron strands, add coconut milk and simmer for 4-5 mins, finally add the white chocolate and mix.
• Check for sweetness and adjust accordingly, the texture of the sweet should be like custard by now. Allow to cool.
• To assemble the sweet dish, using a glass dish/bowl spread the prepared mixture at the base, sprinkle crumbled motichoor ladoo along with a few nuts and repeat the layer.
• Finally garnish the top with nuts and allow to chill for 1-2 hours, serve the pudding/sweet dish chilled with a little dark chocolate sauce drizzle.

Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.

He can be contacted at twitter: @kaviraj_chef  Mobile: 91 9820939336.