Comments on: Finally, cooking Indian for TV: Chana Dal Masala

By: Erin

Erin — Fri, 06 Nov 2009 10:34:53 +0000

Any way to format this recipe for use WITHOUT a pressure cooker?

By: Asma

Asma — Wed, 17 Jun 2009 16:30:39 +0000

Love you for putting this recipe up

I was looking for something like this with authentic taste since weeks.

And just tried too ~ its so yummy

Thanks dear

By: cathy

cathy — Mon, 02 Mar 2009 16:44:17 +0000

hi,
i just wanted to know how to make garlic-ginger paste. could you please put a post on how you make yours? can it be put in the freezer in small single container?

thank you.

cathy

By: Jeffery

Jeffery — Thu, 01 Jan 2009 00:06:55 +0000

I just wanted to drop a line of greetings and thanks to you. I have used 3 of your recipes now, including this one just today, and your dal makhani last week. They’re some of the best I’ve found anywhere! Thank you for all the great ideas!

Jeffery

By: Brandi

Brandi — Mon, 27 Oct 2008 23:50:07 +0000

I made this last night for dinner. It was fabulous! I’ve had channa dal in my pantry and didn’t know what to do with them. I added some zucchini in with the tomatoes because I had it on hand. Thanks for the recipe!

By: Kay

Kay — Fri, 24 Oct 2008 13:45:28 +0000

Oh Meena! It would be so nice to finally ’see’ you. You’ve been a huge inspiration from the time I started blogging.

Would you let us know when this show will be aired? OR has it already been aired?

By: Cassie

Cassie — Tue, 26 Aug 2008 19:02:03 +0000

Meena, wanted to comment again to let you know I’ve made this dish several times since you first posted it and it is always a hit. I’ve served it to guests twice and even made a pot of it while we were camping recently to share with a large group (for something different from the usual pot of chili). Everyone loves it!

I’m glad you’ve really enjoyed it Cassie! It’s one of my favourite dishes to take on a picnic as well, with some pita bread - tastes great at room temperature and packs so easily!

By: rahul

rahul — Sun, 03 Aug 2008 17:28:29 +0000

Hi meena, you know Channa Dal is my favorite,It’s gone a long time to taste it, I tried it at home and it turned out great. Mazaa aa gaya!

By: Debbie

Debbie — Sun, 03 Aug 2008 01:54:56 +0000

I’m filled with so much excitement at this very moment because I just happened to find you doing a search online. YEA!!! I’ll continue to have a look around as I just love your site.

By: At Home with Kim Vallee

At Home with Kim Vallee — Mon, 21 Jul 2008 04:51:44 +0000

Congratulations for being on TV. This is so exciting for you. If I am making your CHANA DAL MASALA without the pressure cooker, do I need to do other changes beside the cooking time?

Thanks Kim! If you don’t have a pressure cooker, this is what you can do - simply boil the lentils for 20-25 minutes until each grain is soft enough to crush between your fingers. Then strain them, reserving the liquid, and follow the recipe for frying the onions and tomatoes with the spices. Once that’s done, simply add the cooked lentils and some of the reserved liquid, depending of the consistency you want, and let it come to a boil.