Channa Daal (Split Black Chickpeas)

Channa Daal is a lentil dish made from split black chickpeas with their skin removed. You can find this type of lentil at most Indian grocery stores. We also have it available for sale in the shop section of our website. This is a great dish to try, especially for vegetarians looking for more protein rich meal options.

1 cup channa daal (split black chickpeas with skin removed)
4 cups water
1 small round bottle gourd (a.k.a. kaddu - found in Indian grocery stores)
1 wadhi* crushed (optional - see note below)
2 whole green chillies (stems removed)
1 tbsp Jaswant’s Kitchen Tadka Masala
2 tsp salt
¼ tsp Jaswant’s Kitchen Garam Masala

Preheat oven to 350°F on bake setting.

Peel and chop gourd into ¾ inch pieces. Wash and keep aside. Inspect lentils for any foreign substances (small stones etc), wash in cold water and drain.

Bring water to a boil in a deep sauce pan. Add channa daal, gourd, wadhi (optional), green chilies, and Jaswant’s Kitchen Tadka Masala. Bring to a boil again, cover and place in pre heated oven. Cook for 1 hour.

Remove from oven and place pot on stovetop. Turn the heat up if it is too watery to evaporate some of the liquid at the end of cooking. Keep stirring occasionally until desired consistency is achieved. Finish with Jaswant’s Kitchen Garam Masala.

Serve with chapatti. You may add ½ tsp butter for flavour if you like.

Note: A wadhi* is small ball of dried spices that is traditionally used in Punjab for certain dishes to enhance flavours. You can buy this item at any Indian grocery store.

Nutritional Tip: Channa daal is very low on the glycemic index. It is an ideal food

for diabetics.

Makes 4-6 servings

Prep Time: 10 min

Cook Time: 1 h 30 min