Channa Dal

[Guest guest]

A version of one of my favorites, Channa Dal. I just love Indian food

(except coriander leaves). Don't let the ingredient list intimidate

you, it's super easy to make once you get rolling. I have lots of

Indian recipes if anybody would like me to post them. The ones with

potatoes and cauliflower are my favorites. Most of the ingredients are

easy to find. You can even use fresh parsley instead of coriander

 

 

Channa Dal

 

Ingredients:

3 quarts water

3 cups dried yellow split peas

1-1/2 onions, cut into large chunks

3 " piece fresh ginger, peeled

6 small garlic cloves, peeled

3 Tbsp vegetable oil

1/2 tsp ground turmeric

1/2 tsp cayenne, or to taste

1 Tbsp ground coriander

1-1/2 Tbsp ground cumin

42 oz canned whole tomatoes

1 large bunch cilantro, chopped

juice of 1 to 2 lemons

 

Preparation:

 

Bring water to a boil in a saucepan. Add peas, reduce

heat to medium and cook for 30 minutes, or until peas

are tender, but not mushy, stirring occasionally. Mean-

while, in a food processor or blender, chop onion, ginger

and garlic into a chunky puree.

 

Heat oil in a skillet over medium heat. Add onion paste

and turmeric, cayenne, coriander and cumin and cook

until golden, stirring constantly, about 5 minutes.

 

Add peas to the skillet, along with tomatoes, crushing

them by hand as you add them. Stir to combine, then

cook at a bare simmer for 5 minutes. (To freeze, see

note.)

 

Serve garnished with cilantro and lemon juice.

Serves 12