Category: Loraine Birchall (O)
I've posted this a few times on the BTD forums. It's one I absolutely love. It's warming, full of flavour, satisfying; goes with meat, vegetables, salad leaves or with compliant bread. And typical of my style of cooking, it's spicy! Not hot, although you can make it into hot stuff very easily. The spices are added in to halves, this gives layers of flavour rather than one 'hit' of taste, and adding the garlic at the end with the hot ghee gives such a clean taste that I'm sure you'll love it too.
Chana Daal (sort of...)
1 cup yellow split peas for type O's, Explorers or Gatherers (or besan/chana daal/Chick Peas for other blood types)
7 cups of water
1 tsp salt
1/2 tsp cayenne
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder (a black dot for gatherers but hey it's essential!)
1 tblsp Cilantro (coriander leaf)
1 tblsp Parsley both herbs to be finely chopped
1 tblsp ghee, extra virgin olive oil or suitable oil for you
1/4 tsp black mustard seeds
1 chopped garlic clove (I put mine through one of those crusher thingies)
Soak the split peas in 4 cup water for 2-3 hours (or however long your choice of pulse needs) then wash and drain well. Boil 3 cups of water and the salt in a pan. Add the yellow split peas, 1/4 of the garlic, half the spices except the remaining garlic and mustard seeds, cover the pan and cook over medium heat for 30 minutes or until soft. Stir the dal when cooked.
Add the remaining cayenne, turmeric, cumin, coriander, herbs. Stir well and allow to simmer uncovered while you heat the oil/ghee. Add the herbs to the daal and stir well.
In a separate frying pan, ghee/oil over low heat and add the mustard seeds and chopped garlic to it. The seeds should spit and pop. When the oil gets hot, add the oil mixture to the simmering pot of daal.
Cover the Daal and for another few minutes. Cook uncovered for another 5 minutes and the chana daal is ready to be served with rice, vegetables or bread.