1 1/2 cups chana dal or yellow split peas, picked over, washed and drained1/2 teaspoon ground turmeric2 thin slices of unpeeled ginger1/4 to 1 teaspoon salt1/4 teaspoon garam masala3 tablespoons ghee1/2 teaspoon cumin seeds1/4 to 1/2 teaspoon red chili powder1 teaspoon asofoetidaPut the dal in a heavy pot along with 5 cups water. Bring to a boil and remove any surface scum. Add the turmeric and ginger. Cover, leaving the lid just very slightly ajar, turn heat to low, and simmer gently for one and a half hours or until the dal is tender. Stir every 5 minutes or so during the last half hour of cooking to prevent sticking. Remove the ginger slices. Add the salt and garam masala to the dal. Stir to mix. Heat the ghee in a small frying pan over medium heat. When hot, put in the cumin seeds. A couple of seconds later, put in the asofoetida and chili powder, frying for a minutes then pouring the mixture into the pot with the dal. Stir to mix.
You need to be a member of ISKCON Desire Tree | IDT to add comments!
Replies