Try Out This Remarkable Recipe for Chana Daal With Squash

If you enjoy the taste of iconic flavors from India, then you’re sure to like this recipe. Spend some time making this delicious summer squash stew combined with chana daal. It’s sure to provide a rich flavor, layers of texture, and the sweetness of fresh squash. The flavors blend together seamlessly to create a truly memorable dish!

Chana Daal With Squash
Expect a Complexity of Flavors

Expect warm and soothing flavors that define the meaning of comfort food. The split chickpeas add density and texture to the delicate and tender yellow squash. Adding the squash just before the chickpeas soften will keep it from disintegrating. The combination of ras el hanout, fresh green herbs, and pomegranate molasses elevates the dish to new heights.

zucchini and other vegetables
The Ingredients

To make 4 servings of this delicious dish, you’ll need:

  • A cup of dry split chickpeas (chana daal)
  • 2 tablespoons of olive oil
  • 9 cups of water (divided)
  • A cup of chopped scallion whites
  • A tablespoon of finely chopped fresh ginger and garlic, each
  • 2 cups of chopped tomatoes
  • 8 cups of yellow squash, chopped
  • 1 and a half tablespoons of chopped preserved lemon rind
  • 1 and a half tablespoons of ras el hanout
  • 2 teaspoons of pepper flakes (Urfa or Aleppo)
  • A tablespoon of chopped fresh dill
  • 2 tablespoons of chopped fresh parsley
  • 2 teaspoons of pomegranate molasses
  • 2 teaspoons of salt
  • Warm pita rounds to serve


Preparing Chana Daal With Squash

Let the daal sit at room temperature in a bowl with three cups of water for two hours before draining and setting it aside. Heat the oil on medium in a Dutch oven and cook the ginger, scallions, and garlic for about four minutes. Add the tomatoes and cook for about two minutes until they release juices. Mix in the chickpeas and six cups of water.

Preparing Chana Daal With Squash
Cook on high, stirring occasionally until it simmers. Lower to medium and cover until the chickpeas are soft (10-15 minutes). Stir in the ras el hanout, pepper flakes, and lemon rind, and cook for another 10 minutes. Stir in molasses, parsley, dill, and salt. Serve with pita bread!