Chana Dal – spicy, simple, scandalous

The prominent taste of curry will give it a really nice flavor!

Chana Dal (half saucepan)
2 bay leaves – optional, gives a meatier taste

6 tsp oil (or as much as you want)
0.5 tsp asafoetida powder
1 tsp curry powder
0.5 tsp arada berberé 
salt to taste (if you cooked your chana dal with salt, you don’t need any salt at all)

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.

Heat the oil.
Add all spices (except the salt) sizzle a couple of seconds.
Add the dal, mix and fry.
Add salt as needed.

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