After mentioning a simple, tasty chana dal dish to one of my friends,
I decided to make some for lunch. You can substitute basically any
beans (easier with cooked; go with small, fast-cooking beans if using
dry (moong beans, dals, etc.).


1 cup chana dal, dry
a little oil
1 tsp mustard seeds
pinch of hing
green chili, sliced into thin rings
1/2" piece of ginger root, minced
1 tsp urad dal
curry leaves, pinched into pieces
unsalted grated coconut, or coconut milk
salt to taste


Soak the chana well, and drain. It should be fairly moist, so don't
drain it too well.

Heat the oil and mustard seeds till they begin to pop. Add the hing,
urad dal, and curry leaves. Fry a moment, then add the chili and
ginger.

Add the chana dal, coconut/coconut milk, and salt, and possibly a
little water if needed, and cook covered till the dal is soft.


This is eaten by itself hot or cold, and makes a great side dish.


Enjoy,
N.