| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Ethnic |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Chana dhal |
| 1 |
ts |
Turmeric |
| 1/4 |
ts |
Salt (optional) |
| 2 |
|
Green chilies, split |
|
|
Lengthwise |
| 1 |
tb |
Corn oil |
| 1 |
ts |
Mustard seed |
| 1 |
|
Medium onion, finely sliced |
| 1 |
|
Clove garlic, finely sliced |
| 1/2 |
ts |
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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