Chana Dahl!
Certain friends of mine (won’t mention any names) say they can’t make dahl as good-tasting as they claim mine is. Here is one of my many impromptu recipes: Let me know how it goes!
Soak about a cup and a half of chanas in a crock pot (it’s so easy that way) overnight and cook on low the next day, all day. When they’re done (about 8 hours) spice them as follows: fry in ghee some fresh ginger (or cook it in with the dahl) – add:
1 T cumin seeds, red chilis (1-2), 1/2 t mustard seeds, 1 t kolonji. When the mustard seeds pop add some curry leaves and let sizzle for a few seconds before adding to the dahl pot. Add 1 t salt or more and some lime juice or lemon if you like. Add some coriander powder and some garam masala, fresh or bought. You can vary this spicing. Suppose you used mustard seeds in something else. Then leave them out. Use more spices than you might think if you’re not having luck with making really good dahl. You can get curry leaves at Everybody’s (my Fairfield darlings). Also, chop some cilantro to put in before serving.
Uuntil next time, love wendy