Chana Dal Khichdi, Vegan Recipe (2024)

FAQs

Is it necessary to soak chana dal before cooking? ›

You may soak the chana dal for 1 hour in hot water so they cook faster. Avoid using older stock of lentils as they take forever to cook.

Chana dal are hulled and split chickpeas. You can substitute regular chickpeas, split red lentils, split mung beans, and yellow split peas for chana dal.

Due to its high level of dietary fibre, potassium, and magnesium, chana dal also promotes heart health. These nutrients act together to control blood pressure and lower bad cholesterol levels. This ensures a healthy heart keeps beating in your body.

A basic ayurvedic khichdi is made with just rice, moong dal, cumin, turmeric, ginger, salt & pure cow's ghee. Ingredients like pepper or any other spice & veggies are optionally used based on the body type. Ghee also known as clarified butter, is one of the key ingredients in a khichdi.

Toor dal or yellow pigeon peas are a must-have in Western and Southern India. Rich in protein and folic acid, they're typically sold split and skinned. Like chana dal, toor dal can go from store to table rather quickly, as they do not require soaking. These make for a good pairing with amazing rice dishes.

Transfer the water to a pot with a lid or an air tight container and quickly add washed chole to it. Cover the lid with a heavy object and seal in the chole and water as quickly as possible. Let it be for 10-15 minutes depending on the quantity of your legumes and take the lid off once the water has cooled down.

Since lentils have more fiber, lentils win this round. Lentils contain more protein than Chickpeas. Both chickpeas and lentils are great sources of vegetable protein. However, since lentils have more of this healthy nutrient, lentils win this round.

*If you're unable to find chana dal, you can use whole chickpeas here. To use dried chickpeas, follow instructions as given, through they will need longer to cook. To use canned chickpeas, use 2 (14-oz) cans, drained. Add them to the mixture and cook until hot (they will need less time to cook).

Chana dal has a very low glycemic index of 8 which basically makes it a superfood for diabetics. It is a rich source of protein and fiber which makes it an overall healthy food item.

Which type of dal is the healthiest? ›

Lentil or dal is a source of protein. Besides, they are also loaded with healthy vitamins and minerals. Generally, you must include all in your diet from time to time. But when we discuss the one extremely helpful for weight loss, then yellow moong dal or yellow split gram is the best choice.

Pules like spilt peas, chickpeas, moong dal, kulith dal, toor dal and kidney beans are all heart-healthy beans that must be a part of your diet. Not only are these pulses a great source of plant-based protein, they also have a low glycaemic index (GI), making them beneficial for people with diabetes.

I use toor dal which is my preferred dal variety for Dal khichdi; its easy to digest and also cooks quickly. You can swap it for moong dal if you prefer. I've also used basmati here although any short grain rice would be good too.

The reason is that a tadka is given to dal khichadi which makes the dal khichadi different from Dal Rice and this makes it tastier. Dal khichdi and dal chawal are two different kind of dishes and not to be confused. Dal khichdi is prepared rarely while dal chawal is essential food everyday.

Traditionally, short-grain rice like "Sona Masoori" or "Basmati" rice is commonly used for making khichdi. Basmati rice adds a fragrant aroma, while Sona Masoori rice gives a soft and mushy texture. The choice depends on personal preference for texture and flavor.

Soak 1/2 cup dried chickpeas for 12 hours. Drain, rinse, and add the soaked chickpeas to a pot. Cover by a few inches with water, and add 1/2 teaspoon salt. Bring to a boil, reduce heat, and cook at a simmer until tender, about 90 minutes to 2 hours.

Pour 3 ½ to 4 cups fresh water and soak them overnight or for at least 8 hours. Later drain the water & rinse them well.