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