- 1 cup chana dal (chickpeas)
- 4 cups water
- 1 teaspoon ground cumin
- 4 hot peppers (chilies or jalapeños)
- 3 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne
Soak the chickpeas overnight in water.
Mince the hot peppers.
Drain chickpeas and place in the bowl of a food processor with about a quarter cup water.
Process to a coarse paste.
Add the cumin and hot peppers and process to blend in.
Heat the oil in a deep, heavy-bottomed pot.
Add the mustard seeds and cover the pan until the seeds stop popping.
Add the remaining spices and dal mixture.
Stirfry for a few minutes to ensure the flavoured oil is well blended throughout.
Add the remaining water and stir until the mixture comes to a boil.
Reduce heat and simmer for about 45 minutes until the dal is cooked through and flavours are well blended. Simmer covered for thin, soupy dal, or uncovered for a thicker dal.
Serve hot, straight from the pan.