Chana Dal Dalia

Experience the flavorful twist to the traditional Indian porridge-like dish, Dalia, with our Chana Dal Dalia recipe! Dalia, which means broken grains in Hindi, is typically served in India during illnesses due to its nutritional benefits and mild flavor. However, we’ve spiced things up a bit by combining chana dal (split baby chickpeas) with cracked wheat, making it rich in flavor and texture. Serve it alongside roasted broccoli and chapati bread for a hearty and satisfying meal.

YIELD: 4 servings

INGREDIENTS:

• 3 cups (705 ml) water, divided
• 1/2 cup (100 g) dry chana dal (split baby chickpeas), rinsed and drained
• 1 1/2 teaspoons melted coconut oil
• 1/4 cup (40 g) chopped shallot
• 2 large cloves garlic, minced
• 1 1/2 teaspoons grated ginger
• 1 small jalapeño pepper, seeded and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon coarse kosher salt, more to taste
• 2 Roma tomatoes, diced and seeded if desired
• 1/2 cup (80 g) dry cracked wheat, roasted (see Recipe Note)
• 1/2 cup (8 g) chopped fresh cilantro leaves, for garnish

INSTRUCTIONS:

1. In a medium pot, combine 1 1/2 cups (355 ml) water with chana dal. Bring it to a boil, then reduce the heat, cover with a lid, and precook for 25 minutes until the chana dal is partially tender. For a softer, almost mushy texture, extend the precooking time to about 30 to 35 minutes. Drain, if needed, and set aside.
2. In a skillet, heat coconut oil over medium heat. Add shallot, garlic, ginger, and jalapeño. Sauté until softened and fragrant, which should take about 3 minutes.
3. Add ground cumin, turmeric, salt, and diced tomatoes to the skillet. Continue sautéing for another minute.
4. Add the roasted cracked wheat and precooked chana dal to the skillet, stirring to combine. Pour in the remaining 1 1/2 cups (355 ml) of water, and cover with a lid. Cook until the water is absorbed, and the wheat and chana dal are fully tender, approximately 30 to 35 minutes. If needed, add extra liquid and continue cooking.
5. Let the Chana Dal Dalia stand for 10 minutes before serving. Garnish with chopped cilantro.
6. Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

RECIPE NOTE:

• To roast the dry cracked wheat, heat a skillet over medium heat, add the cracked wheat, and cook slowly until toasted and fragrant. Stir constantly to avoid burning the wheat. This should take about 4 minutes, and some of the cracked wheat kernels may turn white in spots, resembling popcorn. Properly roasting the cracked wheat is essential for achieving a tender texture during cooking. Enjoy the delicious and comforting Chana Dal Dalia, a flavorful and nutritious dish perfect for any time of the day. Bon appétit!

Indulge in the delightful flavors of Chana Dal Dalia, a nourishing and comforting dish that brings together the goodness of chana dal and cracked wheat with a burst of aromatic spices. Whether served during times of wellness or to warm the soul on chilly days, this dish is sure to captivate your taste buds and leave you craving for more. Enjoy the hearty combination of textures and flavors as you savor each mouthful. With its soy-free potential and delightful taste, Chana Dal Dalia is a dish that will surely become a favorite in your kitchen. So, gather your ingredients and immerse yourself in the vibrant tastes of Indian cuisine with this delectable Chana Dal Dalia recipe.