Yield: 1 servings
|1 cup||Channa dal; (split bengal gram or Indian chickpeas)|
|\N large||Pinch salt|
|1 teaspoon||Ground cumin; more to taste, up to 2|
|1 teaspoon||Chili powder or cayenne pepper; up to 2|
Children in India munch this nutritious snack after school. Season the dal with your favorite seasonings. You may use tur dal (split pigeon peas known as red gram or arhar dal in India) instead of the channa. Dal Snack can be fried in hot oil, but roasting is simpler.
I haven't yet tried this recipe from Diabetic Cooking from Around the World by Vilma Liacouras Chantilles (Harper and Row, 1989; ISBN 0-06-016057-8; p.
192), but it "looks right."
Wash the dal in a saucepan. Cover with 4 c. water. Add the salt and bring to a boil. Skim off any foam on the surface. Remove from heat. Season liberally with spices you like. Cover and soak for a few hours.
Drain thoroughly. Spread dal on a towel to dry. Place dal in a bowl. Taste and sprinkle with more spices, if you like.
To roast, spread dal on a flat pan. Roast at 250ø for 30 minutes. Taste, and continue roasting until they are as crisp as you like them. Remove from oven and cool. When thoroughly cool, store in a covered container.
Makes about 3 cups (48 Tbs.) 2 Tbs. = 1 starch exchange (6 g CHO, 2 g protein, fat negligible)
Posted to fatfree digest by Bette Turlington <turlington@...> on Jun 18, 1999, converted by MM_Buster v2.0l.