October 19, 2017
A dal is simply a generic word for any split lentils, peas, or beans cooked with spices and seasonings. The type in this recipe, channa, is a split chickpea! A hearty and comforting dish that is like a blank canvas. Spice it up with your favorites.
Makes 4 cups
2 cups channa dal, soaked and drained
5 cups water
3/4 teaspoon ground turmeric
2 tablespoons ginger purée
1 1/2 teaspoons salt (plus more to taste)
3/4 teaspoon jaggery
1/2 tablespoon serrano purée (or minced serrano)
4 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon kalonji seeds
1/4 teaspoon fenugreek seeds
Small pinch of asafoetida
1 tablespoon kari leaves, roughly chopped
Rinse dal 2 to 3 times in cold water then soak in cold water for 2 to 3 hours. Drain and add 5 cups of fresh water. Bring to a boil over high heat. Lower heat, add turmeric, ginger and salt then cover and cook until tender, 40 minutes.
Turn off the heat and stir in jaggery and serrano purée.
Mix all of the spice seeds together for the pop. Heat up mustard oil and pop the cumin, mustard, fennel, kalonji, fenugreek seeds, and asafoetida. After the seeds pop, turn off the heat and add the kari leaves to the hot oil. Add this to the dal and stir to combine.
Mix 2 parts dal with one part peanut butter and spread on toast for breakfast. Top with cilantro or other herbs.
Serve with your favorite basmati rice or as an accompaniment to a salad.
No jaggery or asafoetida? Use honey and garlic respectively.
December 02, 2022