Chana Dhal (Or Dal)
Try this Chana Dhal (Or Dal) recipe, or contribute your own. "Corn" and "Ethnic" are two of the tags cooks chose for Chana Dhal (Or Dal)."I love the recipe, but the dhal came out mushy. I would love some tips on how to make dhal that keeps the correct texture.
If you don't like your food too spicy, seed the green chilies first. In India they don't seed chilies, which we are used to here in the US.
I served this with Basmati rice and Onion Roti. Will definetly make this again. Thank you so much for the recipe!" - grrlpretty
Yield: 6 Ready in 1 hours
Cuisine: AmericanMain Ingredient:
favorite of 10 people 5 people want to try
Chana Dhal (Or Dal) Preparation
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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