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Wednesday, September 14, 2011

Chana Dal

This simple dal doesn't require a lot of prep work, but you will need to start well in advance to give the beans time to soak and the dish time to simmer.

Chana Dal

  • 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.

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