Dogri Chana Dal

Split Bengal gram dal in mustard oil — chana dal cooked until just tender (slightly more textured than South Indian preparations) and tempered with a heavy mustard oil tarka of cumin, dried red chilli, asafoetida, and a pinch of amchur for tartness. The dal is eaten thicker than the South Indian version, scooped with roti rather than poured over rice. A daily preparation in Dogra kitchens.