Spicy Channa Dhal (northeastern India) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Channa dhal or yellow split,
1/2 tsp: Ground turmeric,
-peas,
1/4 tsp: To 1/2 tsp chili powder,
3 tbsp: Ghee or unsalted butter,
1 1/4 tsp: Salt or to taste,
1 large: Onion, finely sliced
2 1/2 cup: Warm water,
2 each: Cinnamon sticks, each 2"
2 each: Bay leaves, crumpled
-long, broken up into 2 to
1/4 cup: Flaked coconut,
-3 pieces: ,
2 each: Ripe tomatoes, skinned and
6 each: Cardamoms, split open on the
-chopped,
-top,
2 tbsp: Coriander leaves, chopped
2 each: To 4 dried red chili peppers,
-, optional
-coarsely chopped,
Directions:
Preparation: 5 to 10 minutes plus time to soak the dahl. Cooking
takes 50 to 55 minutes.
Clean and wash the channa dahl or the yellow split peas and soak
them for at least 2 hours. Drain well.
Melt the ghee or butter over medium heat and fry the onion slices,
cinnamon, cardamom, and chili peppers until the onions are lightly
browned ( 6 to 7 minutes).
Add the dahl, turmeric, chili powder and salt. Stir-fry the dhal
for 2 to 3 minutes. Adjust heat to low and fry the dahl for a further
3 to 4 minutes, stirring frequently.
Add the water, bay leaves, coconut and tomatoes. Bring to the boil,
cover the pan and simmer for 35 to 40 minutes.
Stir in the coriander leaves (if desired) and remove from heat.
Serve with rice or any Indian bread and any Indian chicken recipe.
_The Complete Indian Cookbook_ Mridula Baljekar Smithmark
Publishers, 1994 ISBN 0-8317-1487-5 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-11-95
Source from luhu.jp
takes 50 to 55 minutes.
Clean and wash the channa dahl or the yellow split peas and soak
them for at least 2 hours. Drain well.
Melt the ghee or butter over medium heat and fry the onion slices,
cinnamon, cardamom, and chili peppers until the onions are lightly
browned ( 6 to 7 minutes).
Add the dahl, turmeric, chili powder and salt. Stir-fry the dhal
for 2 to 3 minutes. Adjust heat to low and fry the dahl for a further
3 to 4 minutes, stirring frequently.
Add the water, bay leaves, coconut and tomatoes. Bring to the boil,
cover the pan and simmer for 35 to 40 minutes.
Stir in the coriander leaves (if desired) and remove from heat.
Serve with rice or any Indian bread and any Indian chicken recipe.
_The Complete Indian Cookbook_ Mridula Baljekar Smithmark
Publishers, 1994 ISBN 0-8317-1487-5 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-11-95
Source from luhu.jp