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     Title: Chana Dal Dip
Categories: Dips, Indian
     Yield: 1-1/2 Cups

     1 c  Chana dal (split bengal
          - grams)
   1/4 ts Turmeric powder
          Salt; to taste
     3 c  Water
     4 cl Garlic; chopped
     1    Fresh ginger shoot (1");
          - chopped
     1    Serrano chili; chopped,
          - remove seeds to adjust
          - heat
   1/4 c  Cilantro; chopped
   1/4 ts Roasted cumin seeds
   1/2 ts Garam masala
     1 tb Fresh lime juice
   1/4 c  Olive oil; + more to drizzle

 Soak the chana dal in water for atleast 6 hours or overnight.

 Pressure cook the dal along with turmeric powder & salt in the soaking
 liquid on high for 2 whistles.

 Alternatively you can cook the dal in a pot with lid (for about 40 to
      45    minutes) until tender.

 Transfer the cooked & cooled dal to the food processor along with
 garlic, ginger, cilantro chili & lime juice.

 Pulse 10 to 12 times slowly adding oil until smooth.

 You can further adjust the consistency using the reserved cooking
 liquid. Check the salt & adjust if required.

 Drain & reserve the liquid (this liquid can be used as stock or to
 knead savory doughs). Let the dal cool to room temperature.

 Transfer to the serving bowl, drizzle some olive oil, garnish with
 chopped cilantro & serve along with bajri crackers.

 Store refrigerated in air tight container for 4 to 5 days.

 Note:

 This recipe has a strong garlic flavor. You can reduce or omit garlic
 quantity as per your liking.

 Recipe by sanjuro

 Recipe FROM:
 <gopher://sdf.org/0/users/sanjuro/indian-food/chana-dal-dip.txt>

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