Ny Times - Chana Dal Sundal

• 2 cups chana dal (split hulled chickpeas), chana (whole white chickpeas) or kala chana (black chickpeas), soaked in cold water overnight and drained
• Salt
• 2 tablespoons coconut oil or vegetable oil
• 1 teaspoon urad dal (split husked black lentils)
• 2 or 3 red chiles, fresh or dry, slit lengthwise
• 1/2 teaspoon black mustard seeds
• 12 curry leaves
• Pinch of asafetida (hing), optional
• 3 tablespoons grated coconut, fresh or dried
• Pinch of cayenne
• Cilantro sprigs, for garnish

1. 1.
2. Simmer chana dal in a soup pot in abundant lightly salted water until soft but not mushy, about 15 minutes. (If using whole chickpeas, cook for 45 minutes.) Drain and spread out on a baking sheet to cool.
3. 2.
4. In a large wide skillet, heat coconut oil over medium high heat. Add urad dal, chiles, mustard seeds and curry leaves. Let sizzle for a minute until seeds begin to pop, then add asafetida if using. Turn flame to low and add cooked chana dal and gently stir to coat. Add coconut and continue to stir until spices are well distributed. Check seasoning, adding salt and cayenne as desired.
5. 3.
6. Transfer to serving bowl and garnish with cilantro sprigs. Serve warm.

chana, salt, coconut oil, urad dal, red chiles, black mustard seeds, curry, grated coconut, cayenne, cilantro

Taken from www.epicurious.com/recipes/member/views/ny-times-chana-dal-sundal-52752821 (may not work)