Bengali Dal (Indian lentils)

Mmmm.... Indian lentils. Delicious! I've read that lentils and rice (i.e., dal and rice) is one of the primary meals in all of India, regardless of region, so it can't be bad : - )

The following is an adaptation of an Emeril Lagasse recipe for Bengali dal. It was quite good, and quite healthy. As it were, neither lentils nor rice by themselves provides a complete protein, but combined they do. As lentils are one of the most protein packed vegetables, this is a good meal for vegetarians.

Tips:

• This recipe is a bit heavy, so I recommend a very light side (e.g., green peas would be good).
  
• Chana dal is like yellow split peas, but it is different in that it doesn't break down into a mush. Rather, it retains it shape like a bean would.
  
• Mustard oil and Chana dal are available at your local Indian grocery store.
  
• Dal is also sometimes spelled "dall" or "dahl"
  

1 cup Channa dal (orange lentils)
3 cups chicken stock or water (I prefer brown chicken stock)
5 cloves
1 to 1 1/2 inch cinnamon stick
1 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon sugar
1/2 teaspoon cardamom powder
3 tablespoons mustard oil
1 1/2 teaspoons freshly ground cumin
1 teaspoon minced green chili
1/2 teaspoon red chili flakes
3 cups cooked basmati or jasmine rice, hot

Rinse the lentils several times to thoroughly remove any dirt or
debris. Put the peas in a deep, heavy-bottomed pot along with the
water, cloves, cinnamon, salt, turmeric, sugar, and cardamom
powder.

Bring to a boil, stirring well to keep the peas from lumping. Reduce
heat to medium-low and simmer, partially covered, until peas are
cooked tender but still separate, about 25-30 minutes total.
Meanwhile, heat the oil in a skillet over medium-high heat. When it
is hot add the cumin, minced green chili and red chili flakes and
heat until aromatic, 20 to 30 seconds. Pour this perfumed oil over
the peas and stir to combine.

Serve the dal hot over rice.

Enjoy!