Chana dal slow cooker recipes

Chana Dal Vadai/ Split Chickpeas Fritters

Chana Dal Vadai/ Split Chickpeas Fritters

The oil should be hot enough, when you drop a small piece of the batter, it should rise slowly to the top, not very fast, then the oil is too hot, only the outer layer will be cooked, the inner portion will be uncooked

Chholar dal|chana dal bengali style

Cook them in pressure cooker with turmeric and salt or in slow heat until they are tender and mushy. The more you can cook a dal on slow heat the better
South Indian Pottukadalai Murukku / Roasted chana dal murukku recipe

South Indian Pottukadalai Murukku / Roasted chana dal murukku recipe

Add water slowly and carefully, mix the flour to form a smooth dough. South Indian Pottukadalai Murukku / Roasted chanadal murukku recipe/ Fried gram murukku is the easiest instant murukku recipe that can be made quickly at home with store bought rice flour and just powder the pottukadalai (roasted gram) which is readily available at home and make this anytime

Dal Panchratni (5 dry beans in a stew)

The list includes, whole lentils, red lentils which are dehusked and split black lentils, mung with husk, mung without husk, pigeon peas or Toor or Arhar dal, rajma/red kidney beans, chhole/chickpeas, Lobiya/black eye beans, black grams, chanadal / split n dehusked black gram, urad with husk, urad dehusked and split, urad whole, chauri, pinto beans, black beans, navy or butter beans…
Mango Dal Recipe, Mamidikaya Pappu Andhra Style

Mango Dal Recipe, Mamidikaya Pappu Andhra Style

Add chanadal, urad dal, mustard seeds and cumin seeds. My recipes are tried and tested and I blog on recipes which are tasty, delicious no matter even if it is a slow cooking method… This dal recipe needs a tangy raw mango to be used in the dal and adding a cooked raw mango infuses tangy taste to the dal and also blends totally with the dal
Panchmel Dal - A Wholesome Stew combining 5 Hearty Lentils

Panchmel Dal - A Wholesome Stew combining 5 Hearty Lentils

Urad Dal (Split and Skinned Black Gram) and ChanaDal (Split and Skinned Bengal Gram) though very well loved would be cooked not more than once a week, since they were on the heavier side and not as easily digested as the other ones
Dal dhokli

Dal dhokli

Then slowly add water, little by little and kneed into a soft dough. Dal dhokli was one of the posts I was planning to redo

Char Dal (Mixed Dal)

ChanaDal is produced by removing the outer layer of black chickpeas and then splitting the kernel. Toor/Arhar, Mung, Chana and Urad
Bottle Gourd Dal

Bottle Gourd Dal

I have used chanadal (skinned split black chickpeas) for making it, you can use the whole chickpeas, except that you have to soak it before cooking