Recipe - Chana Dal

1 cup Chana dal
7 cup Water
1 teaspoon Salt
One fourth teaspoon Cayenne
One fourth teaspoon Turmeric powder
One fourth teaspoon Cumin powder
One fourth teaspoon Corriander powder
1 tablespoon Tamarind pulp or
1 tablespoon Lemon juice and
1 teaspoon Sugar
1 tablespoon Vegetable oil
One fourth teaspoon Black mustard seeds
1 Clove garlic; chopped

This is in response to requests I've seen here from time to time. The
following recipes are from _Flavors of India: Recipes from the Vegetarian
Hindu Cuisine_, by Shanta N. Sacharoff, reprinted without permission.
Comments in parentheses are mine, and I've paraphrased some portions. I've
tried these and several other recipes from this book & highly recommend it!

These dals are great served with rice or one of the Indian breads, and
adding a good hot curry and several condiments almost makes a feast! My
favorite condiments are mango chutney (which comes preserved in a jar like
jam) and cucumber raita (beat 1 c, plain yogurt with a fork and add a
minced , peeled cucumber, One fourth t. salt, couple pinches cayenne and maybe some
coriander or mustard powder should be cooling rather than spicy).
Wonderful drinks can be made with the sweetened mango pulp available canned
in most Indian groceries (or obviously with a blender and fresh mangos if
available) just mix with milk or with tonic water and lime. Canned
leechee fruits in sirup make an easy desert.

Chana dal is the larger of the skinned, split, yellow dals you will find
in an Indian grocery it closely resembles the yellow split peas found in
Western supermarkets, and in fact these yellow split peas make an
acceptable substitute.

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 23 hours, then wash under running water and drain. Bring 3 c. water
and the salt to boil in a mediumsize pot. Add the chana dal and wait for
the water to begin its second boil, then cover the pot and cook over
mediumtolow 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 46.

JMNI@MIDWAY.UCHICAGO.EDU

(JILL M. NICOLAUS)

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