Channa Dal

Channa Dal uses split chickpeas with a strongly seasoned tomato vagar. The cooked dal stays separate until the sauce has fully developed.

Cumin seeds are heated first, then tomato, coriander, turmeric, garlic, ginger, green chili, salt, and tomato paste are sautéed until the tomatoes soften and the spices are cooked through.

The vagar is folded into the cooked channa dal and simmered briefly before lemon and maple syrup are added. Cilantro finishes the dish.

Ingredients

• 2 cups dried split chickpeas
• 2 tablespoons good oil
• 1 1/2 teaspoons whole cumin seeds
• 1 1/2 cups fresh tomatoes, chopped
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon turmeric
• 1 teaspoon garlic, minced
• 1–2 teaspoons fresh ginger, minced
• Salt to taste
• 1–2 teaspoons fresh green chilies, minced, or cayenne
• 2 tablespoons tomato paste
• 1 teaspoon maple syrup or other sweetener
• 2 tablespoons lemon juice, or to taste
• 1/2 cup fresh cilantro leaves, chopped, for garnish

Method

Soak and cook the split chickpeas using the source’s general bean-and-lentil method. Heat the oil in a medium frying pan over medium-high heat, add the cumin seeds, and let them sizzle for 30 seconds. Add the tomatoes, coriander, turmeric, garlic, ginger, salt, chili, and tomato paste. Reduce to medium and sauté for 8–10 minutes, until the tomatoes soften and the spices are well cooked. Stir the vagar into the cooked channa dal and cook 5 minutes more. Add the lemon juice and maple syrup, garnish with cilantro, and serve. Makes 6–8 servings.