Recipe for 6-8 servings
2 cups dry Black Chana Dal other names (Kala Chole, Black Garbonzo
Beans, Kala Chana)
1/3 cup Golden Mustard Oil
1-2 Tablespoons Black Salt (good for your eyes and has iron)
2 teaspoons of Ground Black Pepper
1/2 cup fresh Ginger cut into match stick pieces.
Before starting, say Ardas or a prayer for all humanity to live in
peace, the SSSJi's teachings to help heal the planet and all good things
for our planet earth....
First pour out the dry beans and pick through for small rocks. Then
wash thoroughly. Then soak the black dal in clean water overnight.
If not possible, soak for two hours. Put the beans in a pressure
cooker using the water they soaked in and add more if necesary up to
the first line of your pressure cooker. If you don't have a pressure
cooker, use a four quart pot and add clean water to the soaking water
to fill up an additional 8-10" above the beans. Pressure cook for 20
minutes after the top starts jiggling on medium heat or cook in
covered four quart pot simmering on low after bringing to a boil for
for 3-4 hours until done (it might even take longer because the beans
are so hard). After the beans are cooked and done (test by seeing if
a bean squishes easily between your fingers) then drain saving some of
the water. Let the beans drain in a strainer over a large bowl.
Meanwhile, saute the ginger in an iron skillet 3-4 minutes until soft
in the Mustard Oil on a medium flame stirring and chanting the Guru
Mantra the whole time. Add the drained beans. Sprinkle with the
Black Salt and Ground Black Pepper. Stir frequently and continue
chanting the Guru Mantra for 10-12 minutes on medium heat. Turn off
heat when the beans look they are coated with the Black Salt and
Pepper. Serve by themselves or with yogurt or raita.
Black Chana is grown in the fields of India where lightening dances.
This energizes them to be the most powerful food in the world for the
human magnetic field.
Recipe from Atma - Inspired by Yogi Ji