INDIAN -- Chana Dal

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* Exported from MasterCook *

 

MADHUR JAFFREY'S CHANA DAL

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Indian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups chana dal or yellow split peas -- picked over, washed

-- and

drained

5 cups water

1/2 teaspoon ground turmeric

2 thin slices unpeeled ginger

1/4 teaspoon salt -- up to 1

1/4 teaspoon garam masala

3 tablespoons ghee or vegetable oil

1/2 teaspoon whole cumin seeds

1 clove garlic -- peeled and chopped,

-- up to 2

1/4 teaspoon red chili powder -- up to 1/2

 

Put the dal in a heavy pot along with the water. Bring to a boil and remove any

surface scum. Add the turmeric and ginger. Cover, leaving the lid just very

slightly ajar, turn heat to low, and simmer gently for one and a half hours or

until the dal is tender. Stir every 5 minutes or so during the last half hour

of cooking to prevent sticking. Remove the ginger slices. Add the salt and

garam masala to the dal. Stir to mix.

 

Heat the ghee in a small frying pan over medium heat. When hot, put in the

cumin seeds. A couple of seconds later, put in the garlic. Stir and fry until

the garlic pieces are lightly browned. Put the chili powder into the pan.

Immediately lift the pan off the heat and pour the mixture into the pot with the

dal. Stir to mix.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 1 Calories (kcal); trace Total Fat; (12% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; 95mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0