IS DAL GOOD FOR YOU RECIPES

Steps:

• In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
• In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
• Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

Steps:

• Rinse and soak chana dal in cold water for 15 minutes. (note 2)
• Dice the potatoes and carrots into 1-inch cubes. Roughly chop the palak.
• Heat oil in a soup pot and saute the onions and garlic for 3 minutes on medium-low heat. Do not let them brown. Add tomato puree and saute for 2 minutes.
• Drain and add chana dal along with the diced potato and carrots. Add coriander powder, cumin, turmeric, pepper and salt and 3 cups of water.
• Bring the soup to a boil, then simmer for 30 minutes. Add palak and simmer for another 15 minutes or until the lentils become soft. If you want the dal very soft and creamy, cook for another 10 minutes.
• Garnish with coriander leaves and serve.