Indian food brings me to my knees. And a few days ago, I had a hankering for something warm and beany and full of cumin. So I pulled out my big jar of dry chana dal, and put some in a bowl to soak. As I gazed at the hopeful dry beans, I wondered what sort of Indian concoction I'd come up with the next day...
- Soak the chana dal in water overnight or for at least 8 hours. Drain and discard the water, and rinse the chana dal.
- Place 6 cups of fresh water and the soaked chana dal in a medium saucepan, and bring to a boil. Skim off foam, reduce heat to medium, cover, and cook until chana dal is soft, and most of the water has been absorbed, about 1 - 1 1/2 hours, depending on your dal. Remove from heat, and set aside.
- Wash and cut zucchini into 1" cubes.
- In a deep skillet, heat oil, then add mustard seeds. When the mustard seeds pop, add the turmeric and zucchini, and stir. Then add remaining ingredients. Cover and cook over medium heat for 5 minutes, adding a little water if necessary to avoid sticking.
- Add cooked chana dal, cover, and cook for 5-10 minutes more over low heat, stirring occasionally to prevent sticking.
- Serve warm with grains, greens, or flatbreads. Enjoy!