Chana Dahl (Yellow Split Pea)

I seem to be on an endless quest for good-tasting food that won't play havoc with my weight. What I keep looking for is food low in saturated fat, without any transfats, and packed with nutritious elements. With a mild sweet flavor and a texture that doesn't get mushy, chana dahl is high in proteins. Chana Dahl is made with the goodness of turmeric and the tangy flavour of tamarind pulp flirts with your sense to create an emotional response that is both capitvating and romantic. Chana dahl can be pureed for soups, or used for loaves and patties, hummus/ bean dip, and salads or casseroles. It cooks fast and does not require long pre-soaking.

Ingredients:
1. 1 cup Chana Dahl
2. 31/2 cup water
3. 1/4 teaspoon turmeric powder
4. Salt to taste
5. 1 teaspoon mustard seeds
6. 1 teaspoon cumin seeds
7. 2 inch bark of cinnamon
8. 1 bay leaf
9. 1 dried red chili, whole
10. Black cardamom, 1
11. Tamarind pulp
12. 2 tablespoons oil
13. 1/2 teaspoon red chili powder


Instructions:
1. Boil chana dahl with turmeric powder and salt in a pressure cooker. Let 3 whistles to blow. Remove from heat.
2. When the lid of the pressure cooker automatically opens, mash the dahl slightly and boil with an open lid on medium heat for 10 mins.
3. In a seperate pan, heat oil.
4. Add mustard seeds and let splutter.
5. Add cumin seeds, cinnamon, black cardamom, bay leaf, dried red chili. Leave for about half a minute.
4. Then add red chili powder.
5. Transfer this flavoured oil into the pressure cooker in the dahl.
6. Add tamarind pulp and mix well.


Serve hot with steamed white rice. Alternatively, serve as an appetizer.