Ingredients

The following ingredients have 4 Servings
  • 2 cups chana dal beans
  • 5 cups water
  • 2 Tbsp canola oil
  • 15 minced curry leaves (see note)
  • ¼ tsp cumin seeds
  • 1 large red onion (diced)
  • 1 jalapeno (ribs and seeds removed and diced)
  • 2 medium tomatoes (seeded and diced)
  • 1/3 cup fresh cilantro (minced)
  • 1 tsp chaat masala (see note)
  • ½ tsp salt
  • 2 tsp lime juice

Instruction

  • Sort and rinse chana dal; Place in a large pot and add water. Stir and bring mixture to a low boil. Reduce heat to medium-low and cook for 25 minutes, or until tender. (Note: If necessary, add a bit more water to keep beans covered while cooking.)
  • Drain and transfer chana dal into a large bowl; set aside.
  • Meanwhile, using a large skillet, add the oil, minced curry leaves and cumin seeds. Place over medium-high heat for 2 minutes, stirring occasionally.
  • Add onion and jalapeno and cook for 2-3 more minutes, stirring occasionally, or until onion begins to soften slightly.
  • Transfer mixture into bowl with cooked chana dal. Add tomatoes, cilantro, chaat masala, salt and lime juice. Stir until well combined.
  • Optional: Garnish with additional minced cilantro before serving.