Title: Chana Dhal (Or Dal)
Categories: Ethnic
Yield: 6 Servings

8	oz	Chana dhal
1	ts	Turmeric
1/4	ts	Salt (optional)
2		Green chilies, split
		Lengthwise
1	tb	Corn oil
1	ts	Mustard seed
1		Medium onion, finely sliced
1		Clove garlic, finely sliced
1/2	ts	Cayenne pepper

Wash peas in cold running water. When water runs clear set aside to soak for 4 hours.

Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add enough water to cover by 1 inch, and bring to a boil.

Partly cover pan, reduce heat and simmer for 1 hour or until water has been absorbed and peas are tender but not mushy. Add more water if necessary

Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan. Saute for 2 minutes.

Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper and cook for 30 seconds. Add cooked spices to the peas. Stir cook for 2 minutes. Serve hot.

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