Chana dhal (or dal)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Chana dhal |
| 1 | teaspoon | Turmeric |
| ¼ | teaspoon | Salt (optional) |
| 2 | Green chilies, split | |
| Lengthwise | ||
| 1 | tablespoon | Corn oil |
| 1 | teaspoon | Mustard seed |
| 1 | Medium onion, finely sliced | |
| 1 | Clove garlic, finely sliced | |
| ½ | teaspoon | Cayenne pepper |
Directions
Wash peas in cold running water. When water runs clear set aside to soak for 4 hours.
Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add enough water to cover by 1 inch, and bring to a boil.
Partly cover pan, reduce heat and simmer for 1 hour or until water has been absorbed and peas are tender but not mushy. Add more water if necessary
Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan. Saute for 2 minutes.
Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper and cook for 30 seconds. Add cooked spices to the peas. Stir cook for 2 minutes. Serve hot.