Daal and Chana - Pulses and Garbanzo Beans

Pulses and Lentils are widely eaten in India. Spicy Pulses are both nutritious and tasty. Even everyday lentils and beans are transformed into delectable dishes by flavouring by blends of spices.They are one of the main dish of complete Indian meal. 

Pulses is a general name given to plants that provide dried edible seeds. Peas, beans and lentils are known as pulses. They pulses belongs to the Leguminosae family. Split pulses in India are known as Dal or Daal.

To cook daal at home. First, remove debris and rinse under cold water.

Wash daal and pressure cook in 2 cups water to one cup of lentils for 5-10 minutes.

OR

Boil water, using three cups of water to one cup of lentils, and place the daal into the boiling water. Lower heat to simmer, cover, and let cook from 20-30 minutes.


Fry ginger garlic paste and onions till light brown.

Add tomatoes and green chillies.

Add turmeric, salt and spices.

Fry for 2-3 minutes more.

Add daal, bring to boil.

Take in serving dish.