Chana Dal with Bell Pepper
Bright, colorful, and bursting with flavor, Chana Dal with Bell Pepper is a hearty vegetarian dish that brings together protein-packed chana dal (split chickpeas) and the vibrant crunch of bell peppers. Infused with aromatic spices like cumin, ground coriander, and garam masala, this dish is beautifully layered with notes of warmth and earthiness. The combination of green and red bell peppers adds a delightful texture and a pop of color, making it as visually appealing as it is delicious. Quick to prepare and perfect for weeknight dinners, it pairs wonderfully with steamed rice, roti, or naan. This wholesome Indian-inspired recipe is a must-try for those seeking a nutritious and satisfying plant-based meal!
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Recipe Information
Ingredients
- 1 cup Chana dal (split chickpeas)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 medium Tomato, finely chopped
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder (optional)
- 0.5 teaspoon Garam masala
- 2 tablespoons Cilantro leaves, chopped
Instructions
Rinse the chana dal thoroughly under running water and soak it in enough water for 30 minutes. Drain before cooking.
In a medium pot, add the soaked chana dal, 3 cups of water, turmeric powder, and 1/2 teaspoon of salt. Cook over medium heat for 20-25 minutes, or until the dal is soft but not mushy. Alternatively, you can pressure cook it for 2-3 whistles. Set aside.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic and ginger. Cook for another 1-2 minutes until fragrant.
Add the chopped tomato and cook until it softens, about 4 minutes.
Stir in the ground coriander, ground cumin, and red chili powder (if using). Sauté the spices for 1 minute.
Add the diced green and red bell peppers to the pan. Cook for 5-7 minutes, or until the bell peppers are slightly tender but still retain their crunch.
Pour the cooked chana dal into the pan along with any remaining cooking liquid. Mix well.
Season with the remaining salt and simmer for 5 minutes, allowing the flavors to meld together.
Sprinkle the garam masala over the dish and stir.
Garnish with chopped cilantro leaves before serving.
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 33.1 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2648 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
