A dal is simply a generic word for any split lentils, peas, or beans cooked with spices and seasonings. The type in this recipe, channa, is a split chickpea! A hearty and comforting dish that is like a blank canvas. Spice it up with your favorites.
makes ~4 cups
2 cups channa dal, soaked and drained
5 cups water
¾ tsp turmeric
2 Tbsp ginger purée
1 tsp salt (plus more to taste)
¾ tsp jaggery
½ Tbsp serrano purée (or minced serrano)
4 Tbsp mustard oil
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp fennel seeds
½ tsp kalonji seeds
¼ tsp fenugreek seeds
Small pinch asafoetida
2 Tbsp kari leaves, roughly chopped
- Soak the channa dal in cold water for 2-3 hours. Drain and add 5 cups of fresh water . Bring to a boil over high heat. Lower heat, add turmeric, ginger and salt then cover and cook until tender (~40 minutes).
- Turn off the heat & stir in jaggery & serrano purée. Stir to combine.
- Mix all of the spice seeds together for the pop. Heat up mustard oil and pop the cumin, mustard, fennel, kalonji, fenugreek seeds & asafoetida. After the seeds pop, turn off the heat &add the kari leaves. Add this to the dal and stir to combine.
- Serve & enjoy!
ideas / variations
- Mix 2 parts dal with one part peanut butter and spread on toast for breakfast and top with cilantro or other herbs.
- Serve with your favorite basmati rice or as an accompaniment to a salad.
- No jaggery? Or asafoetida? Use honey & garlic respectively.