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Chana Dal Beans
This bean looks just like split peas, but is quit different because it doesn't readily boil down so much. It's more closely related to garbanzo beans or chickpeas. This bean has a great taste and also a very low glycemic index, which is important for people with diabetes.These small unique Beans are of the Myles variety, a cross between the Indian and Ethiopian varieties. They have very good flavor and are somewhat chewier than most beans. Highly nutritious, being rich in protein, fat, calcium, iron and B vitamins.
Nutrition Facts
Serving Size: 1/4 cup (45 g)
Nutrient Amount % DV
Calories 160 Calories from Fat 15 Total Fat 2 g 3% Sodium 10 mg 0%
Total Carbohydrate 28 g 9% Dietary Fiber 6 g 23% Sugars 5 g Protein 10 g
Calcium 8% Iron 20%
Directions: It is best to soak these beans overnight, or at least for a few hours, and then boil them for approximately 2 hours. Or, use the quick-soak method by bringing beans to a boil, cover and let soak 1 to 2 hours. Simmer 1 cup beans in 4 cups water for 3 hours or pressure cook for 20 minutes.
Chana Dal Chowder
1 cup Chana Dal Beans
1 cup each diced red and green peppers*
1 cup diced onion
3 strips bacon
3 1/2 cups milk
3 Tbsp flour
1 1/2 tsp dry mustard
Salt and Pepper to taste.
Prepare Chana Dal: Pick over Chana Dal. Cover with water and simmer until tender, about 20 minutes. Drain. Prepare Bacon and Vegetables: Cook bacon until crisp, remove and drain on paper towel, reserve drippings. Saut? vegetables in bacon drippings until cooked, stirring often. Prepare Chowder: Mix flour and mustard in 1/2 cup milk, heat over low flame, do not boil. Gradually add remaining milk, stirring constantly until thickened. Add cooked beans, drained vegetables, and crumbled bacon to milk mixture and heat over low flame.
Add salt and pepper to taste.
Serve piping hot.
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