8 oz chana dhal
1 tsp turmeric
1/4 tsp salt (optional)
2 green chilies, split
1 lengthwise
1 tbsp corn oil
1 tsp mustard seed
1 medium onion, finely sliced
1 clove garlic, finely sliced
1/2 tsp cayenne pepper
Directions
Wash peas in cold running water. When water runs clear set aside to
soak for 4 hours.
Drain peas and put in sauce pan wit turmeric, salt, and green
chilies. Add enough water to cover by 1 inch, and bring to a boil.
Partly cover pan, reduce heat and simmer for 1 hour or until water
has been absorbed and peas are tender but not mushy. Add more water
if necessary
Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover
pan. Saute for 2 minutes.
Uncover pan, add onion and garlic, fry until golden. Stir in cayenne
pepper and cook for 30 seconds. Add cooked spices to the peas. Stir
cook for 2 minutes. Serve hot.
Servings: 6 servings
Chana Dhal (Or Dal) Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into distant history, in truth as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that is, generally, these early recipes were just basic pictorial instructions for preparing meals.
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We hope you enjoy this Chana Dhal (Or Dal) recipe.
