Bob Terwilliger wrote:
> Ronnie wrote:
>
>
>>Chana dal, you should soak it for a few hours in water before cooking
>>it. It is very important to cook it really well, or else it will upset
>>your stomach (really bad). I have this recipe, you can try this:
>>
>>http://www.rupenrao.com/recipe.asp?rid=108
>>
>>
>>Even with sauted onions and curry powder, it will taste good, but you
>>should add some more flavors to it, like tomatoes, cilantro etc.
>>
>>Hope this helps!
>
>
> Isn't channa dal often deep-fried? I remember getting a big bag of
> deep-fried yellow lentils when I lived in Kuwait.
>
> Bob
>
>

Sometimes, channa dhal is soaked in water, drained and then deep-fried
to be eaten as a snack. Mostly, it is just cooked like lentils, seasoned
with a mixture of onions/garlic/ginger/tomatoes/cumin/coriander/garam
masala/turmeric/peppers /lemon juice/yogurt(any combination but don't
overdo it) and garnished with cilantro to accompany Indian breads or
plain steamed rice.

- Kamala.