Title: Spicy Channa Dhal
Categories: Entree Side Vegan
Yield: 4 Servings

1	c	Channa dhal OR- yellow split peas
3	tb	Ghee or oil
1	lg	Onion; finely sliced
2		2-inch cinnamon sticks
6		Cardamom pods - split open on the top
4		Dried red chili peppers - coarsley chopped
1/2	ts	Ground turmeric
1/4	ts	Chili powder (or more)
1 1/4	ts	Salt; or to taste
2 1/2	c	Warm water
2		Bay leaves; crumbled
1/4	c	Flaked coconut
2		Ripe tomatoes - skinned and chopped
2	tb	Chopped coriander leaves

Wash and pick over channa dhal or yellow split peas. Let soak for at least 2 hours; drain completely.

Heat ghee or oil over medium fire and add onions, cinnamon, cardamom and chili peppers. Cook and stir until onions are lightly browned, about 6-7 minutes.

Add dhal, turmeric, chili powder and salt. Cook, stirring often, for 2-3 minutes. Reduce heat to low and simmer another 3-4 minutes, stirring often. Mix in water, bay leaves, coconut and tomatoes. Bring to a boil, cover pan, and cook over low heat until done, about 35-40 minutes. Mix in coriander leaves just before serving.

Adapted by Karen Mintizas, from a recipe in "The Complete Indian Cookbook" by Mridula Baljekar

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