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Receta Chana Dal (Curried Chick Peas)
by Global Cookbook

Chana Dal (Curried Chick Peas)
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Ingredientes

  • 1 c. chana dal (dry chick-peas or possibly garbanzos)
  • 1 tsp tea leaves
  • 1 tsp salt
  • 5 c. water plus
  • 1 Tbsp. water
  • 1 1/2 Tbsp. ghee (clarified butter) may be doubled
  • 1/2 tsp cumin seed
  • 1/4 c. finely minced onion
  • 1 Tbsp. fresh ginger root, scraped finely minced
  • 1/2 tsp turmeric
  • 1/2 tsp grnd cumin
  • 1/2 tsp grnd coriander
  • 1/2 tsp garam masala
  • 1/4 tsp grnd red pepper warm
  • 1 Tbsp. fresh coriander leaves finely minced cooked rice

Direcciones

  1. In a large sieve or possibly colander, wash the chick-peas under cool running water till the draining water runs clear. Drop the chick-peas into a large bowl or possibly pan, pour in sufficient water to cover them by at least 2 inches, and let them soak at room temperature uncovered for 12 hrs or possibly overnight. Drain the chick-peas in a large sieve or possibly colander, place them in a heavy 3- to 4-qt saucepan, and add in the tea leaves, salt and 4 c. of the water.
  2. Bring to a boil over high heat, partially cover the pan, reduce the heat to low, and simmer for 1 hour.
  3. In a separate 3- to 4-qt saucepan, heat the ghee over high heat till a drop of water flicked into it splutters instantly. Add in the cumin seeds and stir for 30 seconds, then add in the onions and ginger. Lower the heat to moderate and, stirring constantly, fry the mix for 7 to 8 min, till the onions are soft and golden. Watch carefully for any sign of burning and regulate the heat accordingly.
  4. Stir in the turmeric, cumin, grnd coriander, garam masala, red pepper and 1 Tbsp. of water, and fry for 1 minute. Then add in the chick-peas their cooking liquid and the remaining 1 c. of water. Stirring constantly bring to a boil over high heat, cover the pan tightly, reduce the heat to low, and simmer for about 25 min, or possibly till the chick-peas are tender but still intact.
  5. Taste for seasoning, ladle the entire contents of the pan into a heated bowl. Sprinkle with the fresh coriander and serve at once.
  6. Serves 4 to 6;one of many dishes. Serve with rice.