Kharra Daal

Kharra Daal is a heartwarming, gluten-free Indian dish made with roasted split gram lentils and aromatic spices, offering a delightful nutty flavor. This wholesome dish is perfect for a nourishing lunch, beautifully complemented with steamed rice or gluten-free bread.

Ingredients

• Split gram lentils (chana dal) - 100 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Green chili - 1, slit
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Water - 500 ml
• Oil (or ghee) - 2 tablespoons

Steps

1. Rinse the split gram lentils under cold water until the water runs clear, then soak them in water for about 15 minutes.
2. In a pan, heat the oil over medium heat and add cumin seeds. Allow them to sizzle for a few seconds.
3. Add the chopped onions and sauté until they are golden brown.
4. Stir in the grated ginger, minced garlic, and slit green chili. Cook for another minute until fragrant.
5. Add the chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften and blend into the mixture.
6. Drain the soaked lentils and add them to the pan along with 500 ml of water. Stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Let it simmer for about 20-25 minutes, or until the lentils are tender.
8. Once cooked, add garam masala and chopped cilantro, mixing well. Adjust seasoning if necessary.
9. Serve hot with steamed rice or gluten-free bread.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, supporting muscle health and digestion.
• Contains essential vitamins and minerals, promoting overall wellness.

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