Channa Dal

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Channa Dal with Yogurt & Chutney

 

1 c. (about 4 ounces) yellow split peas

6-8 c. water

1 onion, minced

3 Tblsp.olive oil

1 tsp. each: brown mustard seed, fresh ginger, ground cumin

1 clove garlic, minced

1/2 tsp. each: ground nutmeg, ground cardamom, ground turmeric

1/4 tsp. cayenne

salt and pepper

2 c. cooked basmati rice

1/2 c. plain yogurt

chutney

Pick through the peas and discard any stones or darkened peas. Place the

peas in a heavy pot, add 6 c. water, and bring to a boil. Lowe the heat,

wait about 5 minutes, and skim off the scum that forms on the top.

While the peas are cooking, sauté the onions in the oil until they are soft

and transparent. Add the garlic and sauté another two minutes. Add the seeds

and the spices, one at a time, stirring after each addition. Stir the onions

and spices into the peas and continue to cook until the peas begin to fall

apart, about an hour. Add more water as needed. Taste the peas and season

with salt and pepper.

To serve, place a scoop of rice into each bowl. Ladle the dal over the rice,

garnish with a spoonful of yogurt and a spoonful of chutney.

Serves 4 to 6.

 

Martha