Chana Dhal (or Dal)
by Kathleen Morrison
Servings: 6 servings
INGREDIENTS
8 oz. chana dhal
1 tsp. turmeric
1/4 tsp. salt (optional)
2 green chilies, split lengthwise
1 tbsp. corn oil
1 tsp. mustard seeds
1 med. onion, finely sliced
1 clove garlic, finely sliced
1/2 tsp. cayenne pepper
INSTRUCTIONS
Wash peas in cold running water. When water runs clear, set aside to soak for 4 hours. Drain peas and put in saucepan with 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 fry until seeds pop. 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-fry for 2 minutes. Serve hot.
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1 Recipe Reviews
mjpbyron
reviewed Chana Dhal (or Dal)
I made a profile just so I could downvote this recipe. It's utterly flavorless and has no evidence of any spice to it whatsoever. I felt like I was eating plain lentils. This really needs to be recreated or rewritten to be less bland.
I'd feed this to my fiancee if she had a cold and didn't feel like oatmeal, but other than that, this wasn't worth the time it took me to soak the dal.
