I've been fascinated by chana dal, ever since Dan gave me a big bagful when he moved out of his apartment, and have been looking for ways to use these quick-cooking baby split chickpeas. (Chana dal = tasty hummus, just so you all know!) I had been wanting to make Indian food for a while now, and decided to adapt and vegetize a recipe for "Balti Butter Chicken" that I had made years ago. Curried chana dal, here I come!
Curry never photographs well, does it? Anyhow, I'd call this meal pretty tasty -- not spectacular, but a valiant effort, and absolutely edible. The recipe needs more tweaking, yet -- how to keep the richness I'm looking for, without an entire stick of butter . . . sheesh. I also used fat-free plain yogurt, since I couldn't find low-fat plain yogurt in the little cups, which was a mistake -- I forget that fat-free dairy has a tendency to curdle when heated. (It's been a while since I've really cooked with dairy!) Indian food sure is tricky! On the side is a brown basmati rice pilaf with almonds and raisins, seasoned with butter (again, not much -- and I think this time the reduction was a good thing!), cardamom, black pepper, and bay. In the end, I'll have to keep working on this one . . . and someone can test it for the cookbook, once I get it the way I like it!