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    You are in: Home / Recipes / Chana Dal With Bell Pepper Recipe
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    Chana Dal With Bell Pepper

    Chana Dal With Bell Pepper. Photo by eatrealfood

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    eatrealfood's Note:

    You can also substitute bottle-gourd (lauki) for the bellpepper in this recipe if you prefer-it goes wonderfully well.

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    1. 1
      Soak chana dal in water for a few hours prior to use.
    2. 2
      Heat oil and add mustard seeds, bay leaf, cinammon, ginger and garlic pastes, and cloves.
    3. 3
      Add onions and let it heat till they turn translucent.
    4. 4
      Add chopped tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils.
    5. 5
      Cook on medium-high heat with a closed lid for 15-20min until the chana dal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water).
    6. 6
      As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference).
    7. 7
      Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently.
    8. 8
      Garnish with cilantro.
    9. 9
      Serve with rice or paratha.

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    Ratings & Reviews:

    • on February 08, 2010


      Very good flavor! After letting this dal cool I found the flavors to really be rich and complex. I was initially worried, after trying the dish during cooking, that there were too many spices in the recipe. But the end product was very good. However, I don't know how the author could make such a big mistake by omitting one of the steps in the recipe in which the remaining ingredients need to be tempered and added to the dal. A huge mistake. If I didn't have an Indian friend help me when making this I would have had no idea what to do. That's why I only rated 4 stars. Also, I used Lauki gourd instead of bell pepper. I also found that the cooking time required was longer than listed. Of course, Chana Dal is not as soft as most other dals after cooking.

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    • on August 08, 2006


      Bought a lauki, couldn't find the recipe that I had wanted to use it in, so I found this one. It was really good. I soaked the dal in water for 2 hours, then just to clarify the directions on "time"-- it took 30 minutes for the dal to soften then another 10 for the cubes of lauki to soften. I added 2 teaspoons sweet curry (and a little hot curry) powder because I didn't have curry leaves. And I added about 50% more of the spices. But it's a great base recipe to build on, adding ingredients according to preference and omitting what isn't on hand.

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    • on February 15, 2006


      This was very good.I left out the bell pepper,bay leaf,cloves,garlic paste,ginger paste,corriander leaf,parsley and cinnamon stick,The meal still came out delicious and added jaggery.Fantastic

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    Read All Reviews (5)


    Nutritional Facts for Chana Dal With Bell Pepper

    Serving Size: 1 (135 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 218.4
    Calories from Fat 67
    Total Fat 7.4 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 16.1 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 8.7 g
    Sugars 7.6 g
    Protein 9.1 g

    The following items or measurements are not included:


    curry leaves

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