Dal Chana Dal Split Chickpeas Recipes

Steps:

• Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
• To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
• Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

Steps:

• 1. Combine the chana dal, tumeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust heat so mixture bubbles gently, cover partly and cook for 40 minutes. At that point, mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until dal is tender, about 20 minutes; turn off heat. Remove bay leaf. Use Mathani to puree dal for about 1 minute; dal should be saucy, not soupy. 2. To make tadka, put oil in small saucepan of medium high heat. When oil is hot, add cloves; let sole for about 30 seconds until fragrant. Add garlic and cook, stirring constantly, until medium brow. Stir in chili flakes and turn off heat. 3. Pour tadka into dal; stir gently to combine. Garnish with cilantro and serve.