Chana dhal (or dal)

Yield: 6 servings

Measure Ingredient
8 ounces Chana dhal
1 teaspoon Turmeric
¼ teaspoon Salt (optional)
2 \N Green chilies, split
\N \N Lengthwise
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.

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