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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

    1/2 Photos of Chana Dal With Bell Pepper

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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2006

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2006

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    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
    30%
    Total Fat 7.4 g
    11%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 16.1 mg
    0%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 8.7 g
    34%
    Sugars 7.6 g
    30%
    Protein 9.1 g
    18%

    The following items or measurements are not included:

    cloves

    curry leaves

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