Title: Chana dhal (or dal)
 Categories: Side dish, Indian
      Yield: 6 servings
 
      8 oz Chana dhal
      1 ts Turmeric
    1/4 ts Salt (optional)
      2    Green chilies, split
           Lengthwise
      1 tb Corn oil
      1 ts Mustard seed
      1    Medium onion, finely sliced
      1    Clove garlic, finely sliced
    1/2 ts Cayenne pepper
 
  Wash peas in cold running water. When water runs clear set aside to
  soak for 4 hours.
  
  Drain peas and put in sauce pan wit turmeric, salt, and green
  chilies. Add enough water to cover by 1 inch, and bring to a boil.
  
  Partly cover pan, reduce heat and simmer for 1 hour or until water
  has been absorbed and peas are tender but not mushy. Add more water
  if necessary
  
  Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover
  pan. Saute for 2 minutes.
  
  Uncover pan, add onion and garlic, fry until golden. Stir in cayenne
  pepper and cook for 30 seconds. Add cooked spices to the peas. Stir
  cook for 2 minutes. Serve hot.