Jill's Chana Dal recipe - How to make Jill's Chana Dal
Preparation Time: Cooking Time: Total Time:
5
Preparation:- 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 cups water for 2-3 hours, then wash under running water and drain.
- Bring 3 cups water and the salt to boil in a medium-size pot.
- Add the chana dal and wait for the water to begin its second boil, then cover the pot.
- In a separate small pot or frying pan, heat the vegetable oil over low heat and add the mustard seeds and chopped garlic to it.
- When the oil gets hot, the mustard seeds will begin 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 minutes 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 minutes and the dal is ready to be served with rice or bread.
- Taste to correct seasoning (i.e., salt; also, i tend to increase the amounts of all spices a bit, keeping proportions the same).
- This dal is fairly thick in consistency and should not be made thinned with water.