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Chana Dhal (Or Dal) Recipe

	Category	Regional Recipes
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Ingredients And Procedures

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

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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<h1>Chana Dhal (Or Dal)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 oz Chana dhal <P>1 ts Turmeric <P>1/4 ts Salt (optional) <P>2 Green chilies, split <P>Lengthwise 1 tb Corn oil <P>1 ts Mustard seed <P>1 Medium onion, finely sliced <P>1 Clove garlic, finely sliced <P>1/2 ts Cayenne pepper <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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