Chana Dahl

Ingredients for 6 servings:

• 2 tbsp clarified butter (ghee, or oil)
• 1 onion(s), finely chopped
• 1 clove(s) garlic, crushed
• 1 tbsp ginger, grated
• 1 tbsp cumin
• 2 tsp coriander, ground
• 1 chili pepper(s), dried red
• 1 stalk(s) cinnamon
• 1 tsp salt
• ½ tsp turmeric
• 225 g peas (yellow split peas), soaked in cold water for 1 hour and drained
• 400 g tomatoes from the can
• 300 ml water
• 2 tsp spice mix (garam masala)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat the ghee in a large pot, add the onion, garlic, and ginger, and sauté until the onions are soft. Add the cumin, coriander, chili, cinnamon, salt, and turmeric. Stir in the peas until well blended. Add the tomatoes and their juices, mashing lightly. Add the water and bring to a boil. Reduce the heat to low and simmer uncovered for about 40 minutes, until most of the liquid has been absorbed and the peas are tender. Gradually stir in the garam masala and season to taste.