• 1 cup dried chana dal (yellow split peas in the original recipe), cooked and drained
  
• 6 cups water
• 6 tablespoons olive oil (ghee or oil in the original recipe)
  
• 1 tablespoon salt
  
• 1 1/2 tablespoons cumin seeds
  
• 1 tablespoon black mustard seeds
  
• 1 green chili (like jalapaño) grated
  
• 1/2 tablespoon fresh ginger, grated
  
• 1/4 teaspoon asafetida (hing in Hindi and Bengali)
  
• 1 1/2 teaspoons tumeric
  

Optional Ingredient:

• 1 1/2 tablespoons fennel seeds (if you like a mild licorice flavor)

Preparation:

Soak chana dal overnight in 6 cups water, then bring to a boil. Reduce heat to a simmer until the chana dal is cooked. Then pureé. After the chana dal is fully cooked, add salt.

Separately in a skillet heat the oil and add spices. When the black mustard seeds are cooked when they begin to pop. The ginger turns brown.

Pour the oil/spice mixture into the chana dal (or visa versa) and serve.

Source:

Gopala's Vegetarian Buffet restaurant, Soquel, California, July 25, 1997, with thanks for its wonderful food.

Note: Black mustard seeds and asafetida (hing) are available in Indian and Middle Eastern markets.

Go back to Home Page

Go back to the chana dal page.

Last modified: October 8, 2001

Never Miss An Update

Subscribe to my free newsletter “Diabetes Update”

I send out my newsletter on first of every month. It covers new articles and columns that I have written and important developments in diabetes generally that you may have missed.