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Janet's Bulgur and Chana Dal Pilaf

This recipe is from, an on-line diabetes resource with many recipes using Chana Dal Beans.

  • 1 Black Pepper
  • 1/4 cup Parsley finely chopped (or Cilantro)
  • 1 tsp Salt
  • 2 cups Water (hot)
  • 1 cup Bulgur
  • 2 Tbsp Olive Oil
  • 2 Garlic cloves, minced
  • 1 Onion large-sized, chopped
  • 3/4 cup Chana Dal Beans


Soak Chana Dal for 10-12 hours. Drain and rinse.

Saute onion and garlic in olive oil until soft. Add drained chana dal and bulgur wheat. Saute for about 3 more minutes, until bulgur wheat is browned. Add all remaining ingredients except pepper, bring to boil, and lower heat.

Simmer covered for about 35 minutes. At this point, check to see if the chana dal is tender enough. If not, add a quarter cup more water and simmer another few minutes or until you are satisfied. Turn off heat and let sit, covered, for at least 10 minutes. Fluff with a fork and mix in pepper.

Makes about 6 cups, or 6 servings.



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Products Used in this Recipe


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Grains Beans Seeds
Chana Dal Beans

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