Easy Chana Dal
Allergen Information: Free of Dairy, egg, corn, soy, yeast. nut, gluten, grain.
Ingredients: Serves 2
1/2 cup chana dal – split chickpeas (or use split peas)
2 cups water
1 large tomato
3 cloves of garlic
1/2 inch ginger
1 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 to 1/2 tsp cayenne
1/3 to 1/2 tsp salt
To temper:
1/2 tsp oil
1/2 tsp cumin seeds
a generous pinch of asafetida(hing) (gluten-free asafetida can be found on worldspice.com)
1/2 tsp garam masala
1/4 tsp cayenne
1/4 cup chopped cilantro
1/2 cup chana dal – split chickpeas (or use split peas)
2 cups water
1 large tomato
3 cloves of garlic
1/2 inch ginger
1 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 to 1/2 tsp cayenne
1/3 to 1/2 tsp salt
To temper:
1/2 tsp oil
1/2 tsp cumin seeds
a generous pinch of asafetida(hing) (gluten-free asafetida can be found on worldspice.com)
1/2 tsp garam masala
1/4 tsp cayenne
1/4 cup chopped cilantro
Method:
Soak the dal for 1 hour to overnight. Drain and combine with 2 cups water in a saucepan. Cover and cook for 20 to 25 minutes over medium heat. Open the lid a crack if the water threatens to boil over.
Meawhile, blend the tomato, garlic, ginger, coriander, turmeric, paprika and cayenne with 1/2 cup of water until smooth.
Add the tomato mixture and salt to the cooking split peas. Cover and cook for another 15 minutes or until the split peas are tender. Mash some of the split peas and continue to simmer until desired tenderness and consistency.
Make the tempering: Heat oil in a small skillet over medium heat. When the oil is hot, add cumin seeds and cook until they change color. half to 1 minute. Add in the asafetida. Add half of this tempering, garam masala, cayenne to the simmering dal and mix in. Taste and adjust salt and spice. Take off heat, add cilantro and mix in. Garnish with the remaining tempering and serve.
Soak the dal for 1 hour to overnight. Drain and combine with 2 cups water in a saucepan. Cover and cook for 20 to 25 minutes over medium heat. Open the lid a crack if the water threatens to boil over.
Meawhile, blend the tomato, garlic, ginger, coriander, turmeric, paprika and cayenne with 1/2 cup of water until smooth.
Add the tomato mixture and salt to the cooking split peas. Cover and cook for another 15 minutes or until the split peas are tender. Mash some of the split peas and continue to simmer until desired tenderness and consistency.
Make the tempering: Heat oil in a small skillet over medium heat. When the oil is hot, add cumin seeds and cook until they change color. half to 1 minute. Add in the asafetida. Add half of this tempering, garam masala, cayenne to the simmering dal and mix in. Taste and adjust salt and spice. Take off heat, add cilantro and mix in. Garnish with the remaining tempering and serve.
To make oil-free: Dry roast the cumin seeds until they change color and get fragrant. Add the roasted seeds, asafetida, garam masala, cayenne to the simmering dal. Mix well. Add cilantro and serve.
To Pressure cook: Add all ingredients except the tempering to a pressure cooker. Cook over medium heat for 5 to 7 minutes after the pressure has reached. Let the pressure release naturally. Follow the last step for the tempering and serving.
Pin It for Later: Split Chick Pea Soup
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Original Recipe & Photo Credit To: Veganricha.com
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