Today is the final day of lentil and bean based protein dishes for this mega marathon. I have recipes for 8 different lentils and beans and varied dishes like a soup, breakfast and main course. Today’s recipe is a simple and quick snack – roasted chana dal / bengal gram. You can have it as is or mix it with some puffed rice and chutneys and eat it like a bhel puri. I have a super quick bhel puri recipe that you can check out. If you do not have the chutneys you can still fix yourself a ‘sookha bhel’ (dry bhel).
I don’t use chana dal very often. Its use is mostly restricted to being part of all mixed rice varieties I make or in the ‘dosa chilly podi’. So in my effort to use it more, I picked this crunchy recipe for this marathon.
The seasoning for this roasted chana dal can be anything of your choice depending on your palate. I had some ‘desi tadka’ spice mix that I needed to use up and so I used that. You can use red chilly powder, chaat masala, etc.
Protein – Bengal gram / chana dal
Recipe adapted from here
Makes 1 cup
WHAT WE NEED
Bengal gram 1 cup
Oil 2 tsp
Spice powder mix 1 tsp
WHAT TO DO
- Soak the chana dal in water for an hour
- Drain it and place it in a vessel with enough water to fully cover the chana dal
- Heat the vessel and bring to boil
- Simmer for a minute and turn off the gas
- The chana dal should be cooked but retain its bite and not become mushy
- Spread it on an absorbent towel for around 15 minutes to dry
- Preheat the oven to 200C
- Line a baking tray with 2 layers of aluminium foil
- Toss the chana dal with the oil, spice mix and salt in a bowl
- Place the chana dal on the baking tray in a single layer
- Bake for 30-40 minutes
- Remove the tray every 10-12 minutes and give it a shake
- The chana dal will be crisp and will become crisper on cooling
- Allow it to cool and store in an airtight container
This is my post for the Mega Marathon under the theme, ‘Protein Dishes’.