2 C Channa Daal ( you can also use yellow split peas)
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2 tsp Salt
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2 tsp Turmeric
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1/2 tsp Cayenne
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2 tsp Coriander
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2 Tbls Chili Powder
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1 tsp Fenugreek seeds
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3 tsp Garam Masala
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2 tsp. Black Mustard Seed
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2 Med. White Onions - chopped
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1/4 tsp Asofetida
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3 Tbls Garlic - minced
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2 tsp Sugar
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4 Tbls Ghee
Instructions
Rinse and clean Channa Daal.
Place in a CrockPot on low with 5- 7 C - hot water. I like mine saucier so I add 7.
Add Turmeric, salt, sugar, cayenne.
Let cook for 7 hours or until soft.
Heat 2 Tbls ghee or oil in frying pan.
Add onions and cook until they are golden.
Add Garlic and cook for 3 minutes.
Add Garam Masala, Coriander, and Chili Powder.
Cook for 5 minutes on medium heat.
Add mixture to Channa Daal.
Heat 2 Tbls. ghee in your frying pan.
Add Black Mustard seeds,Fenugreek, Cumin seeds and Asofetida until seeds pop.
Add to Channa Daal and cook for 20 minutes on low.
Garnish with Cilantro.
Serving
Suggestions
Serve with Rice, Naan, Chapati or any bread.
Originally Submitted
5/20/2010
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