Chana and Split Moong Dal with Pepper Flakes Recipe

Name: Chana and Split Moong Dal with Pepper Flakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (192 g) split gram (chana dal), picked over and washed (see Notes); 1 cup (192 g) dried split green lentils with skin (moong dal), picked over and washed (see Notes); 1/2 medium yellow or red onion, peeled and diced ( 1/2 cup [75 g]); 1 (1-inch [2.5-cm]) piece ginger root, peeled and grated or minced; 4 cloves garlic, peeled and grated or minced; 1 medium tomato, peeled and diced (1 cup [160 g]); 1-3 green Thai, serrano, or cayenne chiles, stems removed, chopped; 1 tablespoon plus 1 teaspoon cumin seeds, divided; 1 teaspoon turmeric powder (see Notes); 2 teaspoons coarse sea salt; 1 teaspoon red chile powder or cayenne; 6 cups (1.42 L) water; 2 tablespoons oil; 1 teaspoon red pepper flakes; 2 tablespoons minced fresh cilantro

Servings: persons

1 cup (192 g) split gram (chana dal), picked over and washed (see Notes)
1 cup (192 g) dried split green lentils with skin (moong dal), picked over and washed (see Notes)
1/2 medium yellow or red onion, peeled and diced ( 1/2 cup [75 g])
1 (1-inch [2.5-cm]) piece ginger root, peeled and grated or minced
4 cloves garlic, peeled and grated or minced
1 medium tomato, peeled and diced (1 cup [160 g])
1-3 green Thai, serrano, or cayenne chiles, stems removed, chopped
1 tablespoon plus 1 teaspoon cumin seeds, divided
1 teaspoon turmeric powder (see Notes)
2 teaspoons coarse sea salt
1 teaspoon red chile powder or cayenne
6 cups (1.42 L) water
2 tablespoons oil
1 teaspoon red pepper flakes
2 tablespoons minced fresh cilantro

1
Put the split gram, green lentils, onion, ginger root, garlic, tomato, chiles, 1 tablespoon of the cumin, turmeric, salt, red chile powder, and water in the slow cooker.
2
Cook on high for 5 hours.
3
(See Notes for details on making this dish without a slow cooker.)
4
Near the end of the cooking time, heat the oil in a shallow pan over medium-high heat.
5
Add the remaining 1 teaspoon of cumin.
6
Once it is sizzling, add the red pepper flakes.
7
Cook for another 30 seconds at the most.
8
If you cook it too long, the flakes will get too hard.
9
Add this mixture, along with the cilantro, to the lentils.
10
Serve this alone as a soup or with brown or white basmati rice, toti, or naan.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup (192 g) split gram (chana dal), picked over and washed (see Notes), 1 cup (192 g) dried split green lentils with skin (moong dal), picked over and washed (see Notes), 1/2 medium yellow or red onion, peeled and diced ( 1/2 cup [75 g]), 1 (1-inch [2.5-cm]) piece ginger root, peeled and grated or minced, and more.

Yes, Chana and Split Moong Dal with Pepper Flakes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chana and Split Moong Dal with Pepper Flakes

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