kayeon eats: Chana Dal

I was never a big fan of runny Dal. I mean, yeah it’s an Indian/Bangladeshi/Pakistani (et al) staple, but I never really liked the consistency of it. I much rather like it to be made with substance and texture so that I have something to hold on to when eating with my hands. It also feels like I’m eating substantial food too when you at least need to chew to swallow it. Not that the flavours aren’t great and it goes well any time of the day, it’s just….the consistency… Anyway, this is a way that I’ve learned to like eating Chana Dal. Chana meaning the little yellow split beans that are packed with a great source of protein, will keep blood sugar levels stabilized and low in saturated fats. It really sticks to your gut too so it’ll keep you feeling satisfied for a while. Not only is it pretty healthy, the toasted cumin, black mustard seeds and the spicy cayenne really add depth and toasty flavour to the dish. It’s the best served warm, not scalding hot, and with brown basmati rice, paratha, or naan.

Ingredients: Possibly the best part is that it only requires a little handful of ingredients!

2 cups Chana Dal (Yellow split peas) rinsed and drained
4 cups of Water
1 tsp Salt
1/2 tsp Cumin Seeds
1 tsp Black Mustard Seeds
1/2 tsp Black Whole Peppercorns
1/2 tsp Cayenne powder
1/4 tsp Turmeric powder
Juice of 1/2 lemon
2 cloves of Garlic, minced
3 Tbsp of Agave Nectar (or to taste)

1. Soak the yellow split peas in water over night or at least 3 or 4 hours until softened. Drain and wash so little hidden pebbles may escape.

2. In a dry heated pan, toast the Cumin Seeds, Black Mustard Seeds, and Whole Black Peppercorns until they are nice and toasted. Grind it up in a mortar and pestle.

3. Put the rinsed, soaked yellow split beans into a pot with water just covering the surface. Bring to a boil with salt and once rapidly boiling, lower the heat to medium low, cover ad simmer for 30 minutes. Add salt and ground spices, turmeric and cayenne.