Benefits Of Chana Dal Soup For Changing Season
- Harshita Malhotra
Updated : October 06, 2022 18:10 IST
This changing season, build your immunity with chana dal soup!
Another simple soup made with entire Bengal gramme is chana dal. It can be made with ingredients that are commonly found in the kitchen. Despite being made in the soup style, it tastes fantastic when served with warm rice. But during the winter, I favour eating it with chapati or naan.
Benefits Of Chana Dal
1. Folic acid, which helps prevent birth abnormalities in the child's brain and spinal cord, is said to be abundant in chana dal. Additionally, folic acid contributes to an increase in the body's red blood cell count, which is crucial for a child's growth.
2. Chana dal, which is high in phosphorous minerals, balances the body's acidity and aids in pH maintenance.
3. Chana dal contains a lot of zinc. The body needs zinc to treat night blindness. Zinc aids in the body's activation of specific enzymes that aid in the creation of vitamin A, which is thought to be beneficial for the eyes.
4. In addition to aiding in the improvement of vision and immunity, zinc is also a powerful antioxidant and is said to be beneficial for the skin. Being a high source of zinc, chana dal is undoubtedly recommended for healthy skin.
5. The amount of fibre in chana dal is considerable. The body needs fibres to keep its digestive system in good shape. Additionally, these fibres support heart health by lowering cholesterol levels. The amount of fibre in chana dal is considerable. The body needs fibres to keep its digestive system in good shape. Additionally, these fibres support heart health by lowering cholesterol levels.
1. Raw Bengal gram dal - 2 cups
2. Water - 16 cups
3. Jeera - 2 tsp.
4. Ginger - 8 cloves
5. Onions sliced - 2 cups
6. Ghee - 2 tsp
7. Black gram – ½ tsp.
8. Coriander seeds – ½ tsp.
9. Mustard seeds – ½ tsp.
10. Red chilli powder – ½ tsp.
11. Coriander leaves – 2 tsp.
1. Bengal gramme should be cleaned before boiling.
2. You must soak the dal for an hour before boiling it in a pressure cooker if you want the dal to cook more quickly.
3. Remove from the flame and allow to cool.
4. After cooling, filter it by removing the water.
5. Jeera and ginger should be ground into a paste.
6. In a frying pan, heat the ghee before adding the mustard seeds, coriander seeds, black gramme, and red chilli powder (if you like your food a little spicy).
7. Add jeera ginger paste after all the frying ingredients have been cooked.
8. Slices of onion should be added, and the water should continue to boil for around 10 minutes.
9. The dal soup is ready. Garnish with coriander leaves!