Filed under: recipes
While waiting for my Rancho Gordo bean order to arrive on Wednesday, I perused my cupboard and found only Urid dal, Chana dal and red lentils . I had made a red lentil dal already this week, so I decided to use the Chana Dal this time. The dish was so tasty I decided to share my recipe
- Chana dal 1 cup
- water 3 cups
- oil 4 tsps.
- grated ginger 1 tsp.
- grated garlic 1 tsp.
- red chili powder 1/4 tsp.
- onions, chopped 1/2 cup
- salt, 3/4 tsp.
- coriander powder 1 tsp.
- turmeric 1/2 tsp.
- Garam masala 1 tsp.
- mustard seeds 1 tsp.
- cumin seeds 1 tsp.
- curry leaves 5 leaves
- Wash dal in several changes of water. Drain. Put dal in a heavy bottom pot with 3 cups water.
- Bring pot to a boil, turn down to a low rolling boil and cover.
- Cook until soft, approximately 1.5 hrs, checking occasionally.. Fresher beans will cook faster. Older ones will cook slower.
- When beans are almost done, put 2 tsps. of oil in a medium hot cast iron skillet.
- Add onions and stir.
- When the onions start to become translucent add the salt, the ginger, the garlic, the red chili powder, the coriander powder, the turmeric powder and the Garam Masala.
- Stir . Turn off heat and let sit for 5 minutes.
- Add onion-spice mixture to dal.
- Wash skillet, dry and again heat it to medium hot.
- Put 2 tsps. of oil in the pan. Add the mustard seeds on one side and the cumin seeds on the other.
- When the mustard seeds begin to pop take the pan off the burner and add the broken up curry leaves.
- Stir and then add to the dal mixture.
- Cook for another 5 minutes while you chop up the coriander leaves, also know as cilantro.
- Shut off heat, add cilantro leaves , stir and serve.
Notes:I use Sesame oil when I make dal(not toasted), but you can use any kind of oil you prefer such as Olive oil, coconut oil, etc. You can use more salt if you prefer. I use sea salt, but any salt will do.
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