2 cups channa dhal
11/2 teaspoon turmeric
1 teaspoon salt
1/4 cup olive oil
11/2 teaspoon good garam masala (try Homemade Garam Masala)
4 large cloves garlic, chopped
1 inch piece ginger root, chopped
2 tomatoes, chopped into 1/2 inch pieces
bunch of fresh green coriander, chopped
** The addition of fresh green coriander and tomato is a wonderfully successful variation on a simple dhal. Channa dhal is a particularly tasty dhal. Looks not unlike yellow split peas. The amount of water necessary can vary and is, in part, dependent upon personal preference. Dont be put off by the inexactness.
Under a cold tap, rinse channa dhal thoroughly, until water is clear. In a generous-sized pot, cook dhal in approximately 5-6 cups water with turmeric and salt. Once it has boiled, turn heat down very low and simmer slowly with the lid on. As the dhal cooks, add more boiling water as necessary. *Cook until dhal is soft and creamy and like the texture of thick cream. If mixture seems too thin, remove lid to reduce liquid, stirring frequently. When dhal is the right consistency, turn off heat.
Heat oil in a small frypan. When oil is medium hot, add garlic, ginger and garam masala. Fry for about 3-4 minutes, but do not allow mixture to burn. Add tomato and coriander. Stir and cook until tomatoes are beginning to soften. Stir this mixture into the cooked dhal and heat through.
Serve over rice.