Chana Dhal (or Dal)

• 8 oz. chana dhal
• 1 tsp. turmeric
• 1/4 tsp. salt (optional)
• 2 green chilies, split lengthwise
• 1 tbsp. corn oil
• 1 tsp. mustard seeds
• 1 md. onion, finely sliced
• 1 clove garlic, finely sliced
• 1/2 tsp. cayenne pepper

1. Wash peas in cold running water.
2. When water runs clear, set aside to soak for 4 hours.
3. Drain peas and put in saucepan with turmeric, salt, and green chilies.
4. Add enough water to cover by 1 inch, and bring to a boil.
5. Partly cover pan, reduce heat and simmer for 1 hour or until water has been absorbed and peas are tender but not mushy.
6. Add more water, if necessary.
7. Meanwhile, heat corn oil in a skillet.
8. Add mustard seeds and fry until seeds pop.
9. Uncover pan, add onion and garlic, fry until golden.
10. Stir in cayenne pepper and cook for 30 seconds.
11. Add cooked spices to the peas.
12. Stir-fry for 2 minutes.
13. Serve hot.

chana dhal, turmeric, salt, green chilies, corn oil, mustard seeds, onion, clove garlic, cayenne pepper

Taken from www.foodgeeks.com/recipes/5080 (may not work)