My YJ Recipes
1/2 cup chana dahl
4 tablespoons ghee or butter
1 2-inch cinnamon stick
1/4 cup minced red onion
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 cup cracked wheat
4 cups vegetable stock
Salt to taste
2 cups crispy browned onions
1/2 cup minced fresh mint leaves
1. Rinse the chana dahl and leave it soaking in hot water while you prep the other ingredients.
2. Heat the ghee in a large stockpot over high heat. Add the cinnamon stick and bay leaf. When the cinnamon borwns slightly (about 5 seconds), add the red onion. Stir until the onion is lightly browned. Then add the turmeric and cayenne, and stir again.
3. Drain the chana dahl, add it to the stockpot along with the cracked wheat, and cook, stirring, for 2 minutes. Add the stock and salt to taste, and bring to a boil. Turn down to a simmer, cover, and cook until done (about 20 minutes).
4. Garnish with the browned odnions and serve hot, passing around the mint and lemon wedges.
Note: If you can't find Indian bay leaf, skip it; American bay leaf won't taste right.
Extra: Read the full article about quick and easy Indian cuisine, Bold Flavor Fast.