Chana Dal 1 Yellow Split Peas with Cumin & Garlic The yellow colored Chana Dal is a type of lentil. It has a rich, almost meaty flavor. Combined with White Basmati Rice and Nan bread, it provides the essential amino acids for complete protein. If you can not find Chana Dal, use Yellow Split Peas. This "Soup" is best when it is quite thick. Dip Nan Bread in it, spoon it over Rice, or just eat it straight out of the cup. 8 oz Chana Dal (picked through, washed, drained) 4 cups Water 1/4 tsp ground Turmeric 2 slices of Fresh Ginger (1/8" thick) 1/2 - 1 tsp Salt 1/4 tsp Garam Masala 3 Tbls Ghee OR Vegetable Oil 1/2 tsp whole Cumin Seeds 2 tsp Garlic (very finely minced) 1/4 - 1/2 tsp ground, dried Red Chili Pepper OR Cayenne 1. Put Chana Dal and Water into a 2 Qt pot      Bring to a boil, lower heat to a simmer. 2. After a few minutes, skim foam from surface. 3. Add the ground Turmeric and Ginger slices. Stir. 4. Cover partly, simmer 45 minutes - 1 1/2 hours.      (Cooking time of Dal varies widely for each batch           depending on moisture content, age,           growing conditions, storage conditions, etc.) 5. The Dal is fully cooked for this dish      when it starts to become mushy.           You can whisk it a bit if you like it creamy,           or leave it lumpy, whichever you prefer. 6. At this point heat a very small frying pan      Add the Ghee or Oil, heat. 7. Add the whole Cumin Seeds, stir gently.      They will begin to brown in 15 - 30 seconds. 8. Immediately add Garlic, stir gently.      It will begin to brown in 15 - 30 seconds. 9. Immediately add Red Chili Pepper OR Cayenne, stir once.      Remove from heat, pour spices into Dal soup. 10. Stir the spiced soup, remove from heat, serve.