Thursday, August 06, 2009

Spicy split yellow lentils

Cooking Time : 45 - 60 minutes
Serves : 4 - 6
Chana dal which is also known as split yellow lentils is a bean that comes from India. It looks just like yellow split peas but is quite different. Spicy split yellow lentils is one of the common dry curries in Myanmar. Of course, it way of cooking is greatly influenced by the way Indian cooks. This is one of my father favourite dish too. This delicious dry curry can be used as a dip with bread or chapati.

Chana dal 250g
3-5 cups water
1/4 tablespoon turmeric powder
5 cm garlic, sliced
1/4 tablespoon masala
1 tablespoon oil
1/4 tablespoon cumin seeds
5 garlic cloves, chopped finely
1/2 tablespoon of chilli powder (adjust to your spice level)
Seasonings to taste

Put the dal into a bowl and remove any small stones or any unskinned (dark) dal.
Soak it in water for about 2-3 hours, then wash it under running water and drain.
Pour it inside the cooking pot and add water to boil.
Remove any surface scum.
When it starts to boil, add turmeric powder and ginger slices.
Let it boil for another 20-30 minutes.
Stir occasionaly to prevent it from sticking to the bottom of cooking pot.
Remove the ginger slices then add salt and masala and give it a quick stir.
Lower the heat.
Meanwhile, heat the oil in the pan, then add cumin seeds, garlic and red chilli powder.
Stir the mixture until the garlic pieces are lightly brown then pour it into the dal pot.
Give it a quick stir and cook it for another 5-10 minutes.
Seasonings to taste.
Serve Hot !


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