Ingredients
1cupBengal gram,(chana dal), split
water,as needed
3green chile peppers
salt,to taste
¼cupcooking oil
1tspblack lentils,(urad dal), split, skinned
1tspmustard seeds
1tspcumin seeds
4dried red chile peppers,broken into pieces
2fresh curry leaves,sprigs
1pinchasafoetida powder
1cuponion,chopped
2cupsfresh cilantro,chopped
½tspcayenne pepper
Preparation
Place the chana dal into a large container, then cover with several inches of cool water.
Let soak for 4 to 6 hours. Drain and rinse.
Combine the chana dal, green chile peppers, and salt in a large bowl.
Mash into a thick and coarse paste. Add water as needed for easier mashing.
Heat the oil in a large non-stick skillet.
Cook the urad dal, mustard seeds, cumin seeds, dried red chile peppers, curry leaves, and asafoetida powder in the hot oil, for 2 to 3 minutes, until the seeds begin to splutter.
Add the onion and cook for 5 minutes, until golden brown.
Stir the chana dal paste into the mixture, then cook and stir for 20 minutes, until the dal is cooked through and tender.
Sprinkle the cilantro and cayenne pepper over the mixture, then stir.
Cook for another 5 minutes.
Serve with hot rice and ghee, and enjoy!
