CALCUTTA DAL Makes ~4 cups | 50 minutes + soak time

A dal is simply a generic word for any split lentils, peas, or beans cooked with spices and seasonings. The type in this recipe, channa, is a split chickpea! A hearty and comforting dish that is like a blank canvas. Spice it up with your favorites.

2 cups channa dal, soaked and drained 5 cups water ¾ tsp turmeric 2 Tbsp ginger purée 1 ½ tsp salt (plus more to taste)

¾ tsp jaggery ½ Tbsp serrano purée (or minced serrano)

Pop 4 Tbsp mustard oil 1 tsp cumin seeds 1 tsp mustard seeds ½ tsp fennel seeds ½ tsp kalonji seeds ¼ tsp fenugreek seeds Small pinch asafoetida 1 Tbsp kari leaves, roughly chopped instructions 1. Soak the channa dal in cold water for 2-3 hours. Drain and add 5 cups of fresh water. Bring to a boil over high heat. Lower heat, add turmeric, ginger and salt then cover and cook until tender (~40 minutes). 2. Turn off the heat & stir in jaggery & serrano purée. 3. Mix all of the spice seeds together for the pop. Heat up mustard oil and pop the cumin, mustard, fennel, kalonji, fenugreek seeds & asafoetida. After the seeds pop, turn off the heat & add the kari leaves to the hot oil. Add this to the dal and stir to combine. ideas / variations • Mix 2 parts dal with one part peanut butter and spread on toast for breakfast and top with cilantro or other herbs. • Serve with your favorite basmati rice or as an accompaniment to a salad. • No jaggery? Or asafoetida? Use honey & garlic respectively.