2 cups chana dal (split chickpeas) 3 cups water 1 tablespoon olive oil 1 teaspoon cumin seeds 1 cup diced red onion (from 1 onion) 1 cup diced red bell pepper (from 1 bell pepper)
Though 1 hour and 45 minutes are required, most of that is spent letting the chana dal soak! Soak: Add chana dal to a pot and cover with water. Let soak for 1 to 2 hours (or 8 hours, if starting in the morning before work). Strain before using.
This food—chana dal—is practically unknown in the West, but is becoming available here too. Chana dal is a bean that comes from India, where they appreciate it very much. My interest in chana dal began when I started gathering information for my Web page about the glycemic index, which ranks foods on how they effect our blood sugar levels.
If the dal become thin, simmer for a longer time so that you get the right consistency. First soak the lentils for an hour. Take 4 cups water and the drained lentils in a pot or pan. Add turmeric powder. Cover and cook the lentils for 45 minutes to 1 hour, till they are softened well. Add more water if required.