Dal - Chana Dal (Split Chickpeas)

• 1 C. split chickpeas
• 1.5 t. tumeric
• 1/2 t. ground cardamom
• 1 bay leaf
• 1 t. salt
• 2 T. neutral oil
• 6 whole cloves
• 4 lg. garlic cloves, thinly sliced
• 1 t. crushed red chili flakes
• 3 T. freshly chopped cilantro

1. 1. Combine the chana dal, tumeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust heat so mixture bubbles gently, cover partly and cook for 40 minutes. At that point, mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until dal is tender, about 20 minutes; turn off heat. Remove bay leaf. Use Mathani to puree dal for about 1 minute; dal should be saucy, not soupy.
2. 2. To make tadka, put oil in small saucepan of medium high heat. When oil is hot, add cloves; let sole for about 30 seconds until fragrant. Add garlic and cook, stirring constantly, until medium brow. Stir in chili flakes and turn off heat.
3. 3. Pour tadka into dal; stir gently to combine. Garnish with cilantro and serve.

chickpeas, tumeric, ground cardamom, bay leaf, salt, neutral oil, cloves, garlic, red chili, cilantro

Taken from www.epicurious.com/recipes/member/views/dal-chana-dal-split-chickpeas-52542441 (may not work)