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Print this Recipe    CHANA DAL

1 c chana dal
7 c water
1 t salt
1/4 t cayenne
1/4 t turmeric powder
1/4 t cumin powder
1/4 t coriander powder
1 T tamarind pulp (or 1 T. lemon juice & 1 t. sugar)
1 T vegetable oil
1/4 t black mustard seeds
1 clove garlic, chopped

Measure the dal into a bowl and sort through it to remove any
unskinned (dark) dal, small stones or other debris. Soak the chana
dal in 4 c. water for 2-3 hours, then wash under running water and
drain. Bring 3 c. water and the salt to boil in a medium-size pot.
Add the chana dal and wait for the water to begin its second boil,
then cover the pot and cook over medium-to-low eat for 30 min. At
this time, remove the cover and stir up the dal. To the open pot
add the cayenne, turmeric, cumin, coriander and the tamarind pulp
(skin & seeds removed). Stir well and allow to simmer uncovered
while you prepare the next step.

In a separate small pot or frying pan, heat the vegetble oil over
low heat and add the mustard seeds and chopped garlic to it. When
the oil gets hot, the mustard seeds will begain to pop (really.
and they may spatter a bit.).

When they have ceased popping, add the oil mixture to the simmering
pot of dal. Immediately cover the pot and keep covered for 2 min.
while the dal continues to simmer. Then remove the cover and stir
once with a spoon to mix in the new ingredients. Cook uncovered
for another 5 min. and the dal is ready to be served with rice or
bread. Taste to correct seasoning (ie salt. also, I tend to increase
the amounts of all spices a bit, keeping proportions the same.)
This dal is fairly thick in consistancy and should not be made
thinned with water.

Serves 4-6.

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