Serves 4 as a main course with rice, or 8 as a side dish
Vegan and gluten free.
Ingredients
- 1.5 cups of chana dal
- 1/2 cup red lentils
- 1 teaspoon turmeric
- 2 teaspoons salt
- pinch of sugar
- 1/4 cup dried unsweeted coconut
- 2 teaspoons cinnamon
- seeds from 4 cardamom pods or 1 teaspoon cardamom powder
- 4 whole cloves or 1/4 teaspoon clove powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon fenugreek seeds
- coriander for garnish
Method
- Carefully pick through the dals looking for any stray pebbles and such. Rinse them thoroughly. Bring to a boil with 4 cups of water, the turmeric, salt, and sugar. Reduce heat to a simmer and cook, stirring occasionally until the chana dal is almost tender. Don't let them scorch, and do add more water as needed.
- Meanwhile, in a small food processor, combine the coconut, cinnamon, cardamom, cloves, black pepper, 1 teaspoon of cumin seeds, and coriander seeds with 1/2 cup of very hot water. Puree until it is a rough paste and the coconut has started to soften. Add more water if needed. Add this mixture to the dal and cook for 20 more minutes.
- Just before serving, heat the oil over a medium-high flame in a small skillet and toss in the remaining cumin seeds along with the mustard, fennel, and fenugreek. Fry for about a minute, until the mustard seeds begin to pop. Don't burn the seeds. Stir them into the dal, taste for any final season adjustments needed, garnish with cilantro, and serve.