Chana Dhal (Or Dal)
indian, side dish
8 oz chana dhal
1 teaspoon turmeric
1/4 teaspoon salt (optional)
2 green chilies, split
1 lengthwise
1 tablespoon corn oil
1 teaspoon mustard seed
1 medium onion, finely sliced
1 clove garlic, finely sliced
1/2 teaspoon cayenne pepper
Wash peas in cold running water. When water runs clear set aside to soak for 4 hours.
Drain peas and put in sauce pan wit 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 cover pan. Saute for 2 minutes.
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 cook for 2 minutes. Serve hot.
Yield: 6 servings