Sweet Channa Dhal
Preparation Time: Ten (10) minutes
Bean Soaking Time: One (1) hour
Cooking Time: One (1) hour
Yields: Four (4) Servings
1 Cup Channa Dhal (small, split chickpeas)
6 Cups Water/Vegetable Stock
1 Tablespoon Ghee or Olive Oil
½ Tablespoon Cumin Seeds
1 Teaspoon Grated Ginger
2 Tomatoes, cut into wedges
4 Tablespoons Dry Coconut Flakes
1 Tablespoon Maple Syrup
1 Teaspoon Sea Salt
1. Bring water and Dhal to boil.
2. Lower heat to simmer and cook forty-five (45) minutes.
3. Skim foam off the top as you notice it forming.
4. Heat Olive Oil or Ghee in a frying pan.
5. Add Cumin Seeds and Grated Ginger and cook three (3) minutes and add to Dhal.
6. Stir and continue cooking until beans are thoroughly cooked, about ten (10) more minutes.
7. Remove Dhal from pot and add Tomatoes, Coconut Flakes, Maple Syrup and Sea Salt.
8. Mix well and serve.
• Channa is a variety of chickpea that is small and split in half. Channa Dhal is a common dish in India, typically made as a thick soup and served with chapattis, which are flat breads, rice and other vegetable dishes. This recipe is one example of the many ways to make Channa Dhal.
• Look for organic Channa in the bulk section of your health food store, or in a specialty Indian market. If you cannot find it, substitute with yellow split peas.
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