CHANNA MASALA COOKING INSTRUCTIONS:
You need 1 Tablespoon EVOO (extra virgin olive oil), 1 onion chopped, 1/2 tsp salt (optional), 4 cups water, 15 oz can chopped plum tomato, 1/2 lemon juiced (1/2 Tablespoon lemon juice), optional grated ginger
1:Rinse Channa Dal & remove any debris or shriveled beans. Heat soup pot or slow cooker on saute, add onion & saute until translucent @ 5 minutes. Add contents of soup mix including channa dal beans, 3.5 cups water & optional salt. Bring to boil, reduce heat to simmer slightly covered for 40 minutes. Add tomatoes and cook an additional 20 – 30 minutes or until channa dal are tender. Just before serving, add lemon juice & optional grated ginger. Salt and pepper to taste.
Serve with Basmati rice or Naan.
Makes 6 – 8 One Cup Servings
Channa Dal are split desi chickpeas a different variety from the kabuli variety we see inthe US.
INGREDIENTS: CHANNA DAL, TOMATO, SPICES, GARLIC, GINGER, LIME JUICE POWDER
Delicious soup with a touch of heat. For variety add chopped spinach or broccoli. Makes 6 – 8 cups of soup.
It’s vegan as is, made with no gluten containing ingredients and no added sugar.
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