Chana Dal

Your simplest route to Indian-style deliciousness.

Serves 6

• 1.5 cups chana dal (split chickpeas)
• 2 Tbsp ghee
• 1/2 tsp EACH: cumin seeds and mustard seeds
• 1 large onion, diced
• 6 cloves garlic, minced 
• 2 tsp coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• Cayenne pepper to taste
• 14 oz can petite diced tomatoes 
• 1/2 tsp garam masala
• 1/2 tsp ground ginger (if you have fresh ginger add it with the garlic.)

Soak beans for 1 hour or up to 8, then rinse and drain.
Melt ghee in dutch oven. Add seeds and let them come to a sizzle while you mince the onion. Stir onion into pot, cook, stirring often, until onions are softened and browned. Stir in minced garlic and coriander, paprika, turmeric, and cayenne. Add beans, plus 6 cups water. Bring to a simmer. Keep at a medium simmer, stirring occasionally, for 1.5 hours or until tender. Stir in tomatoes, garam masala and ginger. Season to taste with salt, pepper, squeeze of lemon…

Tomato-Kale version:
Once beans are becoming tender (edible but not fully soft) stir in 1 bunch kale, chopped fine. Simmer for 15-20 mins. When beans are tender, add 28-oz can tomato puree or crushed tomatoes, garam masala and dried ginger if using. Season to taste with salt and pepper.

On the side, Spiced Rice:

• 2 cups basmati rice
• 1 Tbsp ghee or butter
• 8 whole cardamom pods
• 4 whole cloves
• Pinch turmeric (optional)
• 1 tsp salt
• 3.5 cups water

Put rice in a fine metal sieve and rinse until the water runs clear. Drain and set aside. In a large, heavy saucepan, melt ghee or butter. Add rice and cook and stir for a few minutes until moisture has evaporated and rice grains begin to look chalky white. Add spices, salt, and water, stir briefly, and bring to a boil. Cover, turn heat to low, and let the rice steam for 18-20 minutes. Then, turn off the heat while you finish preparing the rest of the meal. When ready to serve, remove the whole spices (they tend to float to the top, so that makes it easy!) and stir gently.