Chana Dal is a Northern Indian dish made with split chickpeas and can be served over rice or with bread. This dish can be made using a pressure cooker or instant pot, but you can also use a stovetop pot if you have the extra patience for thoroughly cooking the split chickpeas. If you don’t have all of these spices, don’t worry, you can get by with turmeric, cumin, and coriander.

Ingredients

Serves: 4 Time: 1 hour 45 minutes

Chana Dal

Cooking the Split Chickpeas

• 1 cup chana dal (split chickpeas)
• 2 1/2 cup water
• 1/4 tsp turmeric powder

Remaining Ingredients

• 1/2 cup yellow onion, finely diced
• 3 garlic cloves, peeled & minced
• 1 tsp cumin seeds or ground cumin
• 1 tsp fresh minced ginger
• 1/2 tsp chopped green chilies
• 14 oz. can diced tomatoes
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp amchur powder (dry mango powder)
• 1 pinch asafortida (hing) or corn starch
• 1 tsp coriander powder
• Salt to taste

Directions

1. First, soak the dal in water for at least an hour or soak in hot water for 30 minutes.
2. Once the dal has soaked, drain and transfer to a pot with 2 1/2 cups of water and bring to a boil together with the turmeric.
3. After the dal has reached a boil, reduce heat to low and cover with a lid, simmer for 35-40 minutes or until the dal is softened.
4. Meanwhile, prepare your remaining ingredients.
5. In a large skillet, set heat to high and begin cooking the onion in the garam masala, turmeric powder, chili powder, coriander, cumin, amchur powder, and hinge. Cook together for about 5 minutes.
6. Then, add the garlic and ginger. Stir together for another 2-3 minutes.
7. Next, add the green chilies, diced tomatoes, and a dash of salt.
8. Cook together for about 7 minutes.
9. After your dal has cooked, combine with the vegetable mix and stir together well.
10. Serve over rice and enjoy!

Nutrition Information

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Roasted Roots & Protein Bowl with beets, potatoes, carrots, lentils, quinoa, beans, & greens! This recipe has got it all for a balanced & delicious meal. We dressed our bowl with a mustard vinaigrette but you could try honey mustard, green goddess, or a lemon poppy seed vinaigrette (or your favorite store-bought dressing). Mix and match the ingredients by substituting the greens for other leafy favorites, or substitute the red potatoes for sweet potatoes and cauliflower for carrots. The possibilities are endless with this bowl.

Ingredients

Serves: 3 Time: 55 minutes

Roasted Roots & Protein Bowl

• 3-4 medium sized beets, and chopped
• 1-2 large carrots, chopped
• 4-5 small red potatoes, chopped
• 1 can cannelini beans or chickpeas, drained & rinsed
• 1 Tbs olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 garlic cloves, minced
• Pinch of cayenne pepper
• 1/4 cup lentils, rinsed
• 1/2 cup quinoa, rinsed
• 1 cup kale, chopped
• 1 cup arugula
• Optional toppings: dressing, chopped walnuts, roasted pumpkin seeds or pepitas

Directions

1. Begin by preheating the oven to 350ºF.
2. Then, prepare your vegetables starting by chopping the carrots, beets, and potatos into equal-sized chunks (easy for biting). Place the root vegetables onto a roasting pan and lightly drizzle with half of the olive oil and seasoning with the cumin, salt and pepper.
3. On another roasting pan, lay out your beans and combine with the garlic. Drizzle with the remaining olive oil and season with salt, black pepper, and cayenne.
4. Place the root vegetables and the beans in the oven and allow the root vegetables to cook for 25 minutes and the beans to cook for 15 minutes.
5. Meanwhile, rinse the lentils and place in a medium-small stovetop pot. Cover with water and bring to a boil.
6. Once boiling, reduce heat to a simmer and cover with a lid for 10 minutes. Then, add the quinoa and cook for another 5 minutes.
7. Add in the kale over and lentils and quinoa and cover, allowing it to wilt for 5 minutes. Drain any excess liquid from the lentils once done.
8. Prepare your toppings/dressing if desired at this point.
9. When your root vegetables and beans are done, prepare your bowls with equal parts arugula, kale, quinoa/lentils, beans, carrots, potatoes, and beets. Top with desired toppings or dressing.
10. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.