RECIPES - Pulses/Lentils

CHANA DHAL

Channa Dhal

Prepare: Wash and soak 1 cup split pea lentils for at least ½ hour. Rinse and cook them uncovered in about 3 cups of water, 1 teaspoon salt, for 30 minutes/till soft. Alternatively, you can pressure cook them for about 20 minutes.

Sauté: Heat 2 tablespoons oil in a heavy bottomed pan. Then add ½ teaspoon fennel seeds, ½ teaspoon cumin seeds, 1 finely chopped onion and 2 sliced green chillies, 2 stalks of finely chopped fresh coriander (roots, stalk and leaves), ½ dessertspoon grated ginger, ½ dessertspoon (3 cloves) crushed garlic. Fry till the onions are light brown.

Cook: Now add the cooked dhal, 1 finely chopped tomato and simmer for about 10 minutes. Turn off the stove then stir in ½ teaspoon turmeric. Garnish with 2 dessertspoons finely chopped coriander leaves.

Prepare: Wash 1 cup masoor dhal (red lentils) till the water runs clear. Cook uncovered in about 3 cups of water, 1 teaspoon salt, ½ dessertspoon grated ginger, ½ dessertspoon (3 cloves) crushed garlic, 2 sliced green chillies (optional) for 20 minutes/till soft.

Sauté: Heat 2 tablespoons oil in a heavy bottomed pan. Then add 1 dessertspoon cumin seeds, fry on medium heat till the seeds turn dark brown and smell aromatic.  Stir this oil into the cooked dhal.

Cook: Turn off the stove then stir in ½ teaspoon turmeric and 2 dessertspoons finely chopped coriander leaves.