Preparation: 15 min
Cooking: 45 min
Portions: 4
Ingredients2 tbsp sesam oil
2 tbsp canola oil
1 large yellow onion, diced
1 (1-inch) piece fresh ginger, peeled and minced
2 cloves garlic, minced
1 serrano chile, seeded and minced, plus more as needed
1 tsp salt
11/2 tbsp mild curry powder
2 cups chanterelle mushrooms, torn into bite-sized pieces
2 cups dry chana dal beans (chickpeas)
5 cups vegetable stocks
6 pappadams, for garnish
1/2 cups cucumber raita, for garnish
PreparationSoak the dried chick peas for 8-12 hours.
Place large soup pot over medium heat and add the sesame and canola oils.
Add the onions, ginger, garlic, serrano, and salt; sauté, strirring often, for 3 to 5 min, until the onions are soft.
Add the curry powder and cook for 1 min.
Add the chanterelles, and cook for 5 min, or until soft; add the chana dal and stock and bring to a boil.
Decrease the heat, and simmer for 45 min, or until the beans are soft.
To serve, ladle the dal into 6 bowls.
Garnish each bowl with a pappadam and 2 tbsp raita.
