Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Chana dal or yellow split
- peas -- picked over, washed,
- drained
5 c Water
1/2 ts Ground turmeric
2 sl Unpeeled ginger -- thin
1/4 ts Salt -- up to 1 ts
1/4 ts Garam masala
3 tb Ghee or vegetable oil
1/2 ts Whole cumin seeds
1 cl Garlic -- up to 2, peeled,
- chopped
1/4 ts Red chili powder --
- up to 1/2 ts
Put the dal in a heavy pot along with the water. Bring to a boil and
remove any surface scum. Add the turmeric and ginger. Cover, leaving
the lid just very slightly ajar, turn heat to low, and simmer gently
for 1-1/2 hours or until the dal is tender. Stir every 5 minutes or
so during the last 1/2 hour of cooking to prevent sticking. Remove
the ginger slices. Add the salt and garam masala to the dal. Stir to
mix.
Heat the ghee in a small frying pan over medium heat. When hot, put
in the cumin seeds. A couple of seconds later, put in the garlic.
Stir and fry until the garlic pieces are lightly browned. Put the
chili powder into the pan. Immediately lift the pan off the heat and
pour the mixture into the pot with the dal. Stir to mix.
