A Very Plain Chana Dal Purée — Something for YOU to Experiment with!

Chana Dal Puree
Chana Dal Purée

Chana dal is a legume that has a much lower than expected glycemic index/load. If you are trying to keep your blood sugar down, then this is a carb you might be able to incorporate into your diet. Just try some; test and assess! For excellent and recently updated (2014) information about chana dal and blood sugar, see David Mendosa.com.

Chana dal is a also great source of various fibers — many of which are important because our healthy gut bacteria thrive on these fibers.  And to be healthy, we have to keep our gut bacteria healthy! That’s what the latest science is telling us!

I just made the chana dal purée pictured in the photo. How?

I took 3 cups of chana dal. Rinsed it several times.  Then when the rinsing water was clear, I added lots of fresh water for soaking. I soaked the chana dal for 24 hours. Soaking removes some of the phytates and also makes the dal cook more quickly. Then I drained and rinsed the soaked dal and put it into a large tall pot to which I added 6 cups of filtered water, 1 teaspoon of  ground turmeric, and 1/2 teaspoon black pepper. After abut 1 hour and 20 minutes at a low boil, the chana dal was tender. Using a stick/hand blender, I puréed the dal right in the pot. There was enough purée to fill six, 1.5-cup canning jars.

You only see four jars in the photo above because I took the rest of the purée and put it into silicone muffin pans for freezing. As soon as it freezes, I’ll pop the “muffins” out and put them into a freezer-safe bag — so I can grab some chana dal purée anytime!

Special invitation to all Reston-area readers of this blog:

The offer:  If you’d to experiment with the chana dal shown in the photo, I will give you up to 1 1/2 cups of this chana dal purée — while supplies last!

The ask: As you use this chana dal purée in your cooking, please take some photos of the dishes that you create and jot down a brief summary of the ingredients in your dish. Did you add this purée to soup? Mix it with your favorite dip? Use it as part of a layered dip? Or what? I’m not looking for fancy recipes — just quick and easy ways that you incorporated the chana dal purée into your everyday meals. Then please email me your photos and recipe notes. If you could do this by Thursday, 8 May, that would be great!

The follow up: I will review your photos and notes to see if your recipe ideas are suitable for this blog. If yes, you may find your recipes, or some version of them, on this blog, with attribution, of course!

So…if you want some chana dal to experiment with, please email at monamifood@gmail.com so we can set up a time for you to stop by!

Thanks and I look forward to our collaboration!

Enjoy and be healthy!
~Leni

 

 

 

 

 

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