ingredients:
2 cups channa dal
2 tablespoons ginger puree
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 1/2 teaspoons sea salt
Topping:
1/4 cup ghee
1 teaspoon chili powder
1 tablespoon amchur
1 teaspoon crushed coriander seeds
Serves 6 to 8
instructions
Rinse the channa dal 2 to 3 times then soak for 4 to 6 hours. Drain. Combine with 4 to 6 cups of water and bring to a boil. When the foam rises to the top, skim it off using a slotted spoon or drain into a sink and replace the lentils with more water.
Next add the ginger puree, turmeric, black pepper and salt and let the lentils simmer for 45 minutes to an hour or until they are soft and almost creamy in appearance. Turn the heat off and let the lentils rest until ready to eat.
Warm the lentils and pour them into a serving bowl. Sprinkle with chili powder, amchur and coriander seeds.
In a small frying pan, heat up the ghee and pour it over the spices. Garnish with herbs and serve.
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