Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Black Chana Dal (fancy dry style)

Black Chana is grown in the fields of India where lightening dances upon the fields where they grow.
This energizes them to be the most powerful food in the world for the human magnetic field.


Recipe for 12-14 servings


2 lbs Approx. 4 cups dry Black Chana Dal other names (Kala Chole, Black Garbonzo
Beans, Kala Chana)

1 tsp Sea Salt

2 T Canola or Olive Oil

2-3 Bay Leaves


1/2 cup Golden Mustard Oil

4-5 sprinkles Asafotida Powder (good for digestion)

1 tsp Turmeric (Anti-Oxidant)

1 tsp Dried Red Chilis

2 tsp Cumin Seeds (helps you absorb the nutrients of the food)

2 T Onion Powder

2-3 T Black Salt (good for your eyes and has iron)
1T of Ground Black Pepper
2 cups fresh Ginger cut into match stick pieces.

1 bulb Garlic, peeled, sliced

8 Thai Chiles (whole with stems cut off only)


Before starting, say Ardas or a prayer for all humanity to live in
peace and harmony on our planet....


First pour out the dry beans and pick through for small rocks. Then
wash thoroughly. Then soak the black dal in clean water and 1 tsp of

Baking Soda overnight or all day.  Strain the beans in a strainer

and rinse them.  Put them in a pressure cooker and fill them up with

new water up to the top line. Put in the 1tsp sea salt and the 2 T of oil.  

Close the lid tight, turn flame on high and bring to a boil so top part starts jiggling.

When the top starts to jiggle, start timing 15 minutes and turn down to medium/low.  (Make sure

top part continues to jiggle). After 15 minutes put the pressure cooker into the sink and run cold

water onto the lid.  When pressure knob releases down so you can release the like, then go ahead and open the lid.

Try one of the beans to make sure it got done (you can squish between your fingers easily if done). 

Strain the beans over a large bowl.  You can keep the bean water separate for a soup if desired.  


If you do not have a pressure cooker or have a fear of them:


Soak beans as described above.  Then 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).  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.


Frying the Black Chana:

Using a large heavy skillet, place the 1/2 cup of Mustard Oil in the bottom of the pan and 

let it get hot.  Sprinkle 4-5 shakes of the Asafotida Power into the Mustard Oil and let smoke for 15 seconds.

Add the Turmeric, Cumin Seeds, and Dried Chili Flakes (optional).  Let sizzle for 1 minute more. 

Place Ginger Matchsticks, Garlic Slices, and Thai Chilies in to the pan and fry for 7-8 minutes until tender.

Add Kala Chana (stained and dry Black Chana Beans), sprinkle Black Salt and Black Pepper on top

and stir everything together for 10-15 minutes on medium heat.  You can add some of the bean water while

cooking to help to keep from sticking.


Serve by themselves or with yogurt or raita and rice.


Recipe from Atma