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• chana dal
• pinches of cayenne, turmeric powder, cumin powder, coriander powder
• 1 T. tamarind pulp (or 1 T. lemon juice & 1 t. sugar)
• 1 T. vegetable oil
• black mustard seeds

Clean and soak the chana dal in water for 2-3 hours, then drain.
Bring a pot of water with salt to boil.
Add the chana dal and wait for the water to begin its second boil, then cover the pot and cook over medium-to-low heat for 30 min.
Remove the cover and stir up the dal.
Add the cayenne, turmeric, cumin, coriander and the tamarind pulp.
Stir well and allow to simmer uncovered while you prepare the next step.

In a separate pan, heat the vegetble oil over low heat and add the mustard seeds. When they have ceased popping, add the oil mixture to the simmering pot of dal. Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.

Then remove the cover and stir once with a spoon to mix in the seeds. Cook uncovered for another 5 min. and the dal is ready to be served.