| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 6g | 0.9g | 45g |
| sugars | fibre | protein | salt |
| 7g | 9g | 15g | 1g |
Why I Love Bangladeshi Vegan Chana Dal Bhuna
There’s a certain fiery warmth that enfolds you as you dig into a hearty bowl of Vegan Chana Dal Bhuna – a classic fixture in Bangladeshi cuisine. Packed with nutritious chickpeas and a range of vibrant flavors, this dish has managed to secure a special place in my culinary repertoire. For me, this recipe is more than just a vegan delight; it’s a bridge that intertwines my Italian roots with my penchant for exploring global flavors.
World Cuisine at My Table
Although I’m deeply rooted in Italian-American culinary traditions, my adventurous palate has always had an appetite for a wide array of world cuisines. I have been particularly drawn to the enduring lure of Asian flavors, which is made apparent by my affinity for Vegan Chana Dal Bhuna.
The essence of my cooking philosophy has always been about finding a harmonious balance between time-honored family recipes and eclectic influences, just like prominent global cooking icons such as Jamie Oliver.
The Allure of Vegan Chana Dal Bhuna
What makes this Chana Dal Bhuna recipe truly unique is the harmony of spices that rivals the profile of a hearty Italian marinara or arrabbiata. The pan-roasted chickpeas are slow-cooked in a medley of exotic spices, culminating in a dish that’s rich in flavor and outstandingly satisfying.
The complement of finely chopped onions, fresh ginger, and green chilies provide a depth of flavors that’s truly unparalleled. It’s a vegetarian’s dream that could also win over the most ardent meat lovers.
Certainly, I enjoy this dish on its own, but pairing it with fluffy basmati rice or warm naan bread takes it to a whole new level of delectability. It’s a delightful juxtaposition of contrasting textures and flavors that will leave you craving for more.
Whether you’re a seasoned vegan or a curious food admirer, I’m certain you’ll fall in love with this Vegan Chana Dal Bhuna recipe. It’s simple, it’s nutritious, and most importantly, it’s packed with an authentic richness that transcends borders and cultures. So, why not venture into your kitchen and embark on a culinary journey to Bangladesh?
What You’ll Need
- 2 cups of chana dal (split chickpeas)
- 6 cups of water
- 1 tablespoon of salt
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 can (14.5 ounces) of diced tomatoes
- 1 teaspoon of sugar
- 1/2 teaspoon of garam masala
- 2 tablespoons of fresh coriander leaves, chopped
- Fresh lemon wedges to serve
Method
Step One
Firstly, rinse the chana dal thoroughly under running water until the water runs clear. Then, in a large pot, add the rinsed chana dal and 6 cups of water. Bring the mixture to a boil and add 1 tablespoon of salt. Reduce the heat to low and let the dal simmer until it’s soft, usually around 40-50 minutes.
Step Two
While the dal is simmering, you can prepare the masala. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Once the oil is hot, add the finely chopped onion. Cook the onion until it’s softened and beginning to brown, about 5-7 minutes.
Step Three
Add the minced garlic, grated ginger, and finely chopped green chilies to the pan with the onion. Stir the ingredients together and cook everything for another minute until it becomes fragrant.
Step Four
Next, add the turmeric powder, cumin powder, and coriander powder to the pan. Cook the spices with the onion mixture for another minute, stirring constantly to prevent burning.
Step Five
Now, add the can of diced tomatoes, along with 1 teaspoon of sugar to balance the acidity of the tomatoes. Let the tomato mixture simmer for about 5 minutes until it’s thickened slightly.
Step Six
Once the dal is cooked, add it to the pan with the tomato and spice mixture. Mix everything together properly. If the dal is too thick, you can add some more water to reach your desired consistency. Let the mixture simmer for another couple of minutes to let the flavors meld together.
Step Seven
Finally, stir in the garam masala and the chopped fresh coriander leaves. Serve the Vegan Chana Dal Bhuna warm with fresh lemon wedges on the side for a tangy zest.
