Yield: 6 servings
|8 ounces||Chana dhal|
|¼ teaspoon||Salt (optional)|
|2 \N||Green chilies, split|
|1 tablespoon||Corn oil|
|1 teaspoon||Mustard seed|
|1 \N||Medium onion, finely sliced|
|1 \N||Clove garlic, finely sliced|
|½ teaspoon||Cayenne pepper|
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.