Serves 4
Cooks in 2-3 Hours
1 cup Chana Dal (presoaked for 1 hour)
1 small piece, roughly chopped ginger
1 clove garlic ,chopped
1 chopped green chile
1 medium onion, chopped
1/2 tsp. turmeric
1 tsp. cumin
1 tsp. garam masala
1/4 tsp. Hot Pepper Paste (or more, if desired)
1/2 tsp. Trapani Sea Salt
Fresh cilantro, chopped, for garnish
Canola oil
Soak the Chana Dal in 4 cups water for 2-3 hours, then rinse and drain. Boil 3 cups water with Trapani Sea Salt. Add the Chana Dal, cover and cook at medium heat for 30 minutes with garlic, turmeric and Hot Pepper Paste. Stir regularly.
Heat canola oil in a pan, add cumin for about a minute, until you can hear the seeds pop. Add green chile, ginger and onions. Cook them until onions are translucent. Add garam masala and cook 3-4 minutes. Add the cooked Chana dal and mix well. Adjust salt and water and bring Chana Dal to a boil. Reduce heat and simmer until Dal is cooked to desired tenderness. Garnish with chopped cilantro. Can be served with basmati rice.
Recipe adapted from and photo courtesy of www.rumblingtummies.weebly.com
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