Channa Dal
Recipe from the Modern Ayurvedic Cookbook
Serves 6-8
Ingredients
2 cups dried split chickpeas
2 tbs. good oil
1 ½ tsp. whole cumin seeds
1 ½ cup fresh tomatoes, chopped
1 ½ tsp. ground coriander
¼ tsp. turmeric
1 tsp. garlic, minced
1-2 tsp. fresh ginger, minced
salt to taste
1-2 tsp. fresh green chilies minced, or cayenne pepper
2 tbs. tomato paste
1 tsp. maple syrup
2 tbs. lemon juice, or to taste
½ cup fresh cilantro leaves, chopped (for garnish)
Preparation
Soak and cook chickpeas. In a medium frying pan on medium-high, heat oil. Add cumin seeds and let sizzle for 30 seconds. Add remaining ingredients except maple syrup, lemon juice, and cilantro. Reduce heat to medium and sauté until tomatoes soften and spices are well cooked, about 8-10 minutes. Add mix to cooked chickpeas and mix over medium heat. Cook for 5 minutes, then add lemon juice and maple syrup. Garnish with cilantro.
