Chana Dal (half saucepan)
2 bay leaves – optional, gives a meatier taste
6 tsp oil
1 large onion finely chopped (or as you prefer)
1 tsp asafoetida powder
1 tsp curry powder
1 tsp arada berberé (take less if you don’t want that spicy)
salt to 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 and remove the bay leaves.
Let the dal dry and (preferably) cool.
Fry the onion in the olive oil until golden brown.
Add all spices (except the salt) sizzle a couple of seconds.
Add the dal, mix and fry.
Add salt as needed.