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Chana Dal with Basmati Lunch

Name: Chana Dal with Basmati Lunch
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 servings
Ingredients: 2 cups chana dal (soaked in water overnight); 2 medium carrots cubed; 1 medium zucchini cubed; 8 cherry tomatoes (sliced into quarters); 1 stick of celery (finely chopped); 10 sprigs fresh coriander leaves; 2 large handfuls of baby spinach leaves; 1 tablespoon coconut or olive oil (butter or ghee optional); 3 cardamom pods (crushed); 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon turmeric powder; 1 teaspoon black mustard seeds; 1 thumb-sized ginger (finely minced or grated); 1 teaspoon fresh curry leaves (available frozen at Indian stores); 2 tablespoons pomegranate seeds for garnish over rice and dal; 1 cup cooked basmati rice

Por Dada Shivananda

Chana dal is an easily digestible bean commonly prepared as a light meal to break a fast.

Nutritional Benefits of Chana Dal Chana Dal, also known as split chickpeas, is a rich source of protein, essential for healthy organ and muscle function. It is packed with Vitamin B complex, which plays a crucial role in metabolism and energy production. Chana Dal is also beneficial for heart health, as it contains a significant amount of folic acid, which helps lower homocysteine levels, thereby reducing the risk of blood clots. Additionally, it is a good source of magnesium, which aids in relaxing blood vessels and arteries, promoting healthy blood circulation. Magnesium also supports lung function, helping to relax the airway muscles for improved breathing. In Ayurveda, Chana Dal is considered balancing for Pitta and Kapha doshas but can increase Vata.

Preparación15 min

Cocción45 min

Tiempo Total60 min

Porciones5