Chana Dal (half saucepan)
Oil:
3 tbsp Olive oil
1/2 tsp Arada Berberé
1 tsp Curry
1 tsp Paprika
1 tsp cumin seeds or mustard seeds
1/2 tsp salt
2 bay leaves – optional, gives a meatier taste
Cook the Chana Dal with bay leaves (if desired) and salt. During cooking remove the forming foam.
When the dal is soft enough, drain the dal, remove the bay leaves and prepare the spice laced oil:
– Heat the olive oil
–
Add cumin seeds and sizzle until they start to turn dark (or add
mustard seeds and cover with a lock as they start popping and wait until
they become silent)
– Add the rest of the spices (except salt) and sizzle for a couple of seconds
Final touch:
– Pour the oil into the lentils and mix
– Add more salt if needed