Channa Dal

1 cup channa dal
1 tsp grated ginger
3 cloves garlic, minced
1 tsp turmeric
1 tsp garam masala
1 pinch hing
1/2 can diced organic tomatoes
1 T peanut oil
1 T cumin seeds
1 T black mustard seeds
4 curry leaves
1 dried red chili
1 shallot, sliced thin
another pinch hing

Rinse dal until water runs clear. Soak in cold water to cover 30 minutes to an hour. Drain and add water to cover. Add ginger, garlic, turmeric and hing. Bring to the boil, skimming off any scum that may form. Add tomatoes and reduce to simmer for 30 to 45 minutes, until a lentil smashes easily between your fingers. Using an immersion blender, or working in batches with a regular blender, puree to desired consistency. In a small saute pan, heat oil and add the cumin and mustard seeds, curry leaves, dried red pepper sliced in half and seeded, and slivered shallot. When seeds pop and shallots begin to brown, add tempering oil to dal and stir well. Allow to cook on low heat for additional 5-10 minutes to let the flavors blend. Serving size is 1/4 of recipe.

Number of Servings: 4

Recipe submitted by SparkPeople user PUNKMAMA13.