Chana Dal, New Delhi-Style

Step 1

Combine the chana dal, turmeric,cardamom, bay leaf, salt and 4 cups waterin a large saucepan and bring to a boil.Adjust the heat so the mixture bubblesgently, cover partly and cook for 40minutes. At that point, the mixture shouldstill be quite moist; if it is not, add 1 cupadditional water and continue cooking,covered, until the dal is tender, about 20minutes; turn off the heat. Remove thebay leaf. Use an Indian mathani (see related article)to purée the dal for about 1 minute;the dal should be saucy but not soupy.

Step 2

To make the tadka, put the oil in asmall saucepan over medium-high heat.When the oil is hot, add the cloves; letsizzle for about 30 seconds until fragrant.Add the garlic and cook, stirringconstantly, until medium brown. Stir inthe chili flakes if you’re using them,and turn off the heat.

Step 3

Pour the tadka into the dal; stirgently to combine. Garnish with cilantroand serve.