Chana Dal (Split Chickpeas), New Delhi-Style

1. 1

   Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil.

2. 2

   Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes.

3. 3

   At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat.

4. 4

   Remove the bay leaf.

5. 5

   Use an Indian mathani (see related article) to puree the dal for about 1 minute; the dal should be saucy but not soupy.

6. 6

   To make the tadka, put the oil in a small saucepan over medium-high heat.

7. 7

   When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant.

8. 8

   Add the garlic and cook, stirring constantly, until medium brown.

9. 9

   Stir in the chili flakes if youre using them, and turn off the heat.

10. 10

    Pour the tadka into the dal; stir gently to combine.

11. 11

    Garnish with cilantro and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.