Chana Dal

You can make this recipe with chana, yellow split peas, or masoor dal. The consistancy and taste will be different, but they are all equally yummy.

Pulse:

2 cups dal

4 cups water

1/2 teaspoon turmeric

1/2 teaspoon paprika

tarka:

2 tablespoons oil or ghee

1 inch cinnamon stick

2-5 red chillies (according to taste)

1 teaspoon cumin seeds

1 teaspoon kalonji (aka onion seeds)

1 bay leaf

3 green cardamom pods

2 small tomatoes coarsely diced

Cilantro to garnish. optionally a little cream or youghurt.

Directions

Simmer the dal in the water until tender. Depending on the variaty of dal this can take from 30 minutes to 1 hour 30 minutes. Masoor (red lentils) are the fastest, chana are the slowest, with split peas in the middle. Once the dal is tender, add the turmeric and paprika.

In a frying pan, heat the oil over a low heat and then add the bay leaf, cinamon, and cardamom. As they start to brown (1 min) add chillis, cumin, and kalonji. After another 2 minutes add the tomatoes, and gently stirfly for another minute.

Add the tarka to the dal and stir. Garnish and serve.