White Carrot Chana Dal

In winter, the white carrot is abundant in Hong Kong. Its health benefits include keeping the respiratory system healthy. Chana dal (split chick peas) cook faster than whole garbanzos, making this easier if you don’t have a pressure cooker or all day to wait. Enjoy this flavorful combination of east and far east with paratha, roti, or rice. I added cashews in the rice for extra yum.

In a medium pot, caramelize:

1 medium onion, sliced thin

Then add:

1 long green chili, sliced thin

5 cloves garlic, freshly ground

2 TBSP ginger, freshly ground

Saute for a few minutes together, then add:

4 tomatoes, sliced thin

Add the spices:

1 TBSP Garam Masala

1 TBSP Turmeric Powder

1 TBSP Chole Masala

1 TBSP Cumin Powder

1 tsp Salt

Cook until the consistency is like a paste, and tomato chunks have disappeared. Then add:

1 1/2 cups Chana Dal washed and soaked for 2 hours

Enough water to cover the chana (about 2-3 cups)

Cook for 30 minutes, stirring occasionally on low heat. Then add:

1 white radish, peeled and chopped into small cubes

Add little water periodically as necessary to keep the mixture boiling.

Cook for 1 hour on low heat, stirring often.

Let sit for 15 minutes before serving.


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