Chana Daal

Method

Tender split chickpeas bound in a creamy turmeric sauce. The final ghee tempering adds smoky depth and toasted spice aromas that hit the nose instantly.

1. 1

   Rinse the chana dal under cold water until it runs clear. Place it in a saucepan with the mineral water, turmeric, and salt. Bring to a boil, then simmer until the grains crush easily under finger pressure but keep their shape.

2. 2

   In a pan, heat some of the ghee. Sauté the chopped onion until translucent. Add the pressed garlic, grated fresh ginger, and ginger powder. When the aroma fills the room, stir in the diced tomatoes. Cook until the tomatoes soften and the fat begins to separate from the pulp.

3. 3

   Pour this base into the pot of dal. Add the garam masala. Simmer over low heat for a few minutes so the sauce coats the peas well. If it's too thick, thin it with a little hot water.

4. 4

   Heat the remaining ghee in a small ladle or pan. Add the cumin seeds, asafoetida, and split chili. As soon as the cumin crackles and browns, immediately pour everything over the dal. Cover immediately to trap the aromas.