Chana Dal Small Yellow Lentils
Serving Size : 4
Ingredients for prepare Chana Dal Small Yellow Lentils
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | cups | yellow split peas |
picked over washed and drained
chana dal small yellow lentils |
| 5 | cups | water |
| 1/2 | teaspoon | ground turmeric |
| 2 | slices | fresh - unpeeled ginger |
| 3/4 | teaspoon | salt |
| 1/4 | teaspoon | garam masala |
| 3 | tablespoons | ghee |
| 1/2 | teaspoon | whole cumin seed |
| 2 | cloves | peeled garlic - chopped |
| 1/4 | teaspoon | red chile powder |
recipe Chana Dal Small Yellow Lentils
Put the dal in a heavy pot
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along with 5 cups water. Bring to a boil and remove any surface scum. Add the
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turmeric and ginger. Cover, leaving the lid just very slightly ajar, turn heat to low, and simmer gently for
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1 1/2 hours or until the dal is tender. Stir every 5 minutes or so during the last half hour
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of cooking to prevent sticking. Remove ginger slices. Add the salt and garam masala to the dal. Stir to
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mix. Heat the ghee in a small frying pan over a medium flame. When hot, put in
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the cumin seeds. A couple of seconds later, put in the garlic. Stir and fry until the garlic pieces
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are lightly browned. Put the chile powder into the pan. Immediately lift the pan off the
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heat and pour its entire contents - ghee and spices - into the pot with
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the dal. Stir to mix. Serves 4 to 6. Of all the dals,
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this one perhaps has the 'meatiest' taste. At its best, it also has a gentle sweetness. Chana dal is sold
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only by Indian grocers. If you cannot find it, substitute yellow split peas. You could serve this dal
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with rice, 'Chicken with Tomatoes', and 'Cauliflower and potatoes'.
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