Hot Chana Dal With Potatoes
|Chana dal||1⁄2 Cup (8 tbs), cleaned and washed|
|Vegetable oil||4 Tablespoon|
|Black mustard seeds||1⁄4 Teaspoon|
|Whole cumin seeds||1⁄4 Teaspoon|
|Fresh green chili/1/8-1/4 teaspoon cayenne pepper||2|
|Onion||1 Medium, peeled and chopped|
|Fresh ginger piece||1 , peeled and grated (About 3/4 Inch Square)|
|New potatoes||4 , boiled and diced into 1/2-inch cubes|
|Freshly ground pepper||1⁄8 Teaspoon|
|Lemon juice/3 tablespoons tamarind paste||2 Tablespoon|
Put the dal to boil with 3 cups of water and 1/2 teaspoon of the salt.
Cover, lower heat, and simmer gently for 1 hour.
Drain and set aside.
In a 10-inch skillet, heat the oil over a medium-high flame.
When hot, put in the mustard, cumin, and fenugreek seeds.
In a few seconds, as soon as the cumin and fenugreek seeds darken and the mustard seeds begin to pop, add the green chilies.
Turn them over once (this will take another second), then put in the chopped onion and grated ginger.
Stir and fry the onions for 4 to 5 minutes.
Now put in all the remaining ingredients, i.e., the boiled dal and diced potatoes, 1/2 teaspoon salt, the pepper, cayenne, if you are using it, and lemon juice or tamarind paste.
Mix well and cook over medium flame for 5 minutes, stirring frequently but gently.
To serve: Serve with chapatis, bhaturas, or parathas and a yogurt relish.
Any meat, chicken, or fish dish can be served with it as well.