Recipe:  Chana Dal (Curried Chick-Peas)



Ingredients:

1 cup chana dal (dried chick-peas or garbanzos), rinsed 1 tsp (5 ml)
tea leaves 1 tsp (5 ml) salt 4 cups (1 L) plus 1 Tbs (15 ml) water 3
Tbs ghee (see Monday's recipe, or the recipe towards the bottom of
this page) 1/2 tsp (2 ml) cumin seeds 1/4 cup (60 ml) finely chopped
onions 1 Tbs (15 ml) finely chopped ginger root 1/2 tsp (2 ml)
turmeric 1/2 tsp (2 ml) ground cumin 1/2 tsp (2 ml) ground coriander
1/2 tsp garam masala (see Monday's recipe, or the recipe towards the
bottom of this page) 1/4 tsp (1 ml) cayenne pepper (or to taste) 1 Tbs
(15 ml) finely chopped fresh cilantro (coriander leaves, Chinese
parsley)

Instructions:

Put the chick-peas in a bowl and add enough water to cover by at least
2 inches (5 cm).  Allow to soak at room temperature for 12 hours or
overnight.  Drain the beans and place them in a heavy 3 to 4 quart
(3-4 L) saucepan along with the tea leaves, salt, and 4 cups (1 L) of
water.  Bring to a boil over high heat, reduce the heat and simmer
partially covered for 1 hour.  In a separate 3 to 4 quart (3-4 L)
saucepan heat the ghee over high heat until a drop of water flicked
onto it boils instantly.  Add the cumin seeds and stir for 30 seconds,
then add the onions and ginger.  Lower the heat to moderate and fry
the mixture for 7 or 8 minutes, stirring frequently, until the onions
are soft and golden brown.  Do not allow the onions to burn.  Stir in
the turmeric, ground cumin and coriander, garam masala, cayenne, and 1
tablespoon (15 ml) of water, and fry for 1 minute.  Then add the
chick-peas along with their cooking liquid bring to a boil over high
heat, stirring frequently.  Reduce the heat to low, cover the pot
tightly, and simmer for about 30 minutes, until the chick-peas are
tender but still mostly whole.  Ladle the entire contents of the pot
into a serving dish, sprinkle with the cilantro, and serve
immediately.  Serves 4 to 6.