Chana Dhal (or Dal)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ethnic | 6 | Servings | |
INGREDIENTS
| 8 | oz | Chana dhal |
| 1 | t | Turmeric |
| 1/4 | t | Salt, optional |
| 2 | Green chilies, split | |
| Lengthwise | ||
| 1 | T | Corn oil |
| 1 | t | Mustard seed |
| 1 | Medium onion, finely sliced | |
| 1 | Clove garlic, finely sliced | |
| 1/2 | t | Cayenne pepper |
INSTRUCTIONS
Wash peas in cold running water. When water runs clear set aside to soak for 4 hours. Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add enough water to cover by 1 inch, and bring to a boil. Partly cover pan, reduce heat and simmer for 1 hour or until water has been absorbed and peas are tender but not mushy. Add more water if necessary Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan. Saute for 2 minutes. Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper and cook for 30 seconds. Add cooked spices to the peas. Stir cook for 2 minutes. Serve hot.
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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: <1mg
Sodium: 112.9mg
Potassium: 47mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: <1g