Ingredients

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

Preparation

  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. 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. Pour tadka into dal; stir gently to combine. Garnish with cilantro and serve.