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Love is in my Tummy

Plant-based flavor

June 13, 2016 By Tina Dawson 23 Comments

Oven Roasted Chana Dal

Roasted Chana Dal 1

What’s your favourite way to eat lentils? For me, it’s roasted. These are very popular snacks in India, but out there, they are deep fried. Okayy, so it’s tastier, but hey! My version is healthier, not to mention grease-free!

If you haven’t already checked out my earlier posts on Oven roasted chickpeas and Oven Roasted mung beans (moong dal), go take a look now. These are seriously the most delicious and fun way to eat lentils. Especially if you’re a crunch maniac like me!

This particular snack is made with a lentil called Chana Dal. Do not confuse with Channa (chickpeas) though. They are not-the-same. Chana Dal is split Bengal gram, and looks very similar to split pigeon peas. Again, not-the-same!

To make these insanely delicious chana dal snack, you start by soaking them in water. Half an hour should do it.

Channa Dal Raw and soaked

Then you boil it in water (with a pinch of salt) until it’s cooked. Most people say that you should cook the chana dal until it’s cooked but holds its shape. I cooked mine a little bit longer, till it was soft enough to mush with your fingers with no effort. And you know what? Makes for a super crisp roasted lentil. The kinda crunch that doesn’t hurt your teeth, but just glides in like a potato chip.

Roasted Chana Dal Step 1

Stir in the oil and seasoning and bake for about half hour until golden brown! You are done!

Roasted Chana Dal 2

Roasted Chana Dal Pin

Oven roasted Chana Dal

Created by Tina Dawson on June 13, 2016

Roasted Chana Dal

  • Prep Time:10m
  • Cook Time:30m
  • Total Time:40m
  • Serves: 2
  • Yield: About 1.5 cups

Ingredients

  • 1 c Chana dal / split bengal gram, boiled to perfection
  • 1 tbsp. olive oil / other vegetable oil of choice
  • 1 tsp. salt
  • 1 tsp. red chilli powder
  • 1 tsp. garlic powder

Instructions

  1. Preheat the oven to 400°F / 200°C. Line a baking tray with foil,
  2. Toss all the ingredients into the prepared baking tray. Stir well to combine.
  3. Bake for 30-40 minutes, stirring every 10 minutes until slightly browned. Keep a close eye after 25 minutes to avoid burning.
  4. Cool inside the oven for 10 minutes, then cool completely on a wire rack before storing in an airtight container for upto a week.
  • Print

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Filed Under: 5 Ingredients or less, All Recipes, BAKED not Fried, Cuisines, Indian, Snacks, Table for two, Vegan, Vegetarian Tagged With: 5 ingredients or less, Indian, Recipes, Served with tea, Snacks, South Indian, Table for two, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Natalie says

    September 17, 2019 at 8:59 pm

    I just made these a couple hours ago and they were super easy and turned out perfect. I cooked them a little longer like you suggested and I like it a lot better than the ones you get at the store, which are much harder. Great recipe! I will be trying other lentils and beans in a similar way.

    Reply
    • Tina Dawson says

      September 19, 2019 at 6:56 pm

      I’m so glad you liked it Natalie. Thanks for letting me know!

      Reply
  2. Ruchi says

    November 6, 2018 at 8:53 am

    Hi Tina,
    This looks delicious!
    Wondering if you have tried roasting chickpeas in a similar way? If yes, what was the result? I have seen roasted chickpeas with spices sold as snack and always wondered if it was possible to make them at home…

    Reply
    • Tina Dawson says

      November 6, 2018 at 1:38 pm

      Of course you can!!! Here you go: https://www.loveisinmytummy.com/2016/02/oven-roasted-chickpeas.html

      Reply
  3. Ankita says

    September 19, 2018 at 10:19 am

    I baked them for 20 minutes and then cooled in the oven for 10 minutes. They look like yours, but slightly shrunken and harder in texture. Where did I go wrong? Or is that how it’s supposed to be?

    Reply
    • Tina Dawson says

      October 26, 2018 at 7:11 pm

      They do shrink with being baked, it’s the price of the crispiness. As long as it tasted crisp and good, I wouldn’t worry too much about the texture.

      Reply
  4. Pallavi says

    November 8, 2017 at 11:42 pm

    Thanks a ton mam,
    looking for recipe fm long time, actually my husband love fried, but i restrict him as his cholesterol is high.

    Love the recipe will try it today it self.

    Reply
    • Tina Dawson says

      November 9, 2017 at 2:08 pm

      I hope you like it, Pallavi!

      Reply
  5. Simon Pal says

    September 15, 2016 at 11:13 am

    I have always bought roasted Channa from shops.
    I love the flavour of spices and salt.
    I am trying your recipie tonight. So fingers crossed.

    Reply
    • Tina Dawson says

      September 16, 2016 at 10:09 pm

      Me too, until I discovered we could just bake a batch at home. In stores, it’s deep-fried, so the baked version is going to be a little different in texture, but tastes just as great! Enjoy!

      Reply
  6. renovate rumah teres says

    June 14, 2016 at 4:19 am

    Its look sooo delicious. Perfect dish!
    thanks for sharing recipes with us here. Looking more from you dear

    Reply
  7. Elizabeth @ SugarHero.com says

    June 13, 2016 at 11:28 pm

    Wow, these sound AMAZING! I love lentils anyhow, but have never tried them roasted. I’m excited to try this recipe! Pinned!

    Reply
    • Tina Dawson says

      June 14, 2016 at 10:07 am

      Thanks a lot Elizabeth! I’m sure you’ll love it!

      Reply
  8. Ilona @ Ilona's Passion says

    June 13, 2016 at 10:37 pm

    This is such a perfect snack. Looks so delicious already. However, I’ve never tried Chana dal. I wonder where can I buy it.

    Reply
    • Tina Dawson says

      June 14, 2016 at 10:07 am

      Ilona, you should be able to find lentils in any asian/indian grocery. I think even Whole foods might carry a small bag.

      Reply
  9. rika says

    June 13, 2016 at 8:29 pm

    Great vegan recipe! I can’t wait to try it this weekend!

    Reply
    • Tina Dawson says

      June 14, 2016 at 10:06 am

      Thanks Rika! I am sure you’re gonna love it!

      Reply
  10. Diana Johnson says

    June 13, 2016 at 7:06 pm

    This looks like a great healthy snack! I’ve never tried baking lentils before.

    Reply
    • Tina Dawson says

      June 14, 2016 at 10:05 am

      It’s quite fun to eat crunchy lentils… because usually, lentils are cooked soft and used in a soup or curry. This is a nice crunchy surprise, that you can actually use as a crunchy topping to other soups and comforting lentil dishes.

      Reply
  11. Sarah @ Champagne Tastes says

    June 13, 2016 at 6:33 pm

    YUM!!!! This sounds fantastic!! I love roasted chickpeas, and I love lentils.. I’m so buying those lentils and roasting them ASAP! Can you roast other lentils too? I have a gigantic bag of red lentils in my cabinet..

    Reply
    • Tina Dawson says

      June 14, 2016 at 10:04 am

      Sarah, the red lentils – is it red kidney beans by any chance… nevertheless, you should be able to roast any lentil…. depending on the size you may have to cook them before roasting. And watch the roast time – again depends on the size of the lentil. Have fun!

      Reply
  12. Manju | Cooking Curries says

    June 13, 2016 at 6:15 pm

    That sounds delicious and will make for a wonderful snack!

    Reply
    • Tina Dawson says

      June 14, 2016 at 10:03 am

      Thanks a lot Manju! It is quite delicious!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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