Chana Dhal With Green Chilies And Spiced Raisins - cooking recipe

Ingredients

9 oz chana dhal or yellow split peas, picked, soaked in cold water for 15 mins, rinsed
1 1/4 tsp salt
1 tsp garam masala
1 tsp chili powder
1 tbsp ghee (or oil)
1 tbsp golden raisins
2 cloves garlic, finely chopped
2 None green chilies, finely chopped
1 tbsp ginger, peeled and grated
1 None cinnamon stick
1/2 tsp cumin seeds
1/2 tsp tumeric
1 None medium tomato, peeled and chopped
1/2 tsp asafoetida or onion powder
2 tbsp chopped fresh cilantro leaves

Preparation

Transfer dhal to a saucepan. Add 1 2/3 cups water and bring to a boil. Reduce heat and simmer, partially covered, for 25-30 mins, until just tender. Season with 1 tsp salt. Set pan aside.
Mix remaining salt, garam masala and 1/4 tsp chili powder together. Set aside. Heat ghee in a medium saucepan over medium heat. Saute raisins for 1 min, until they puff up and start to brown. Remove with a slotted spoon and transfer to a plate. Sprinkle with garam masala mixture and set aside.
Add garlic, chilies, ginger and cinnamon stick to pan. Fry for 2 mins, stirring often. Stir in remaining chili powder, cumin seeds and turmeric. Fry briefly then mix in tomato. Cook for 2 mins. Fold into dhal along with asafoetida. Bring dhal to a gentle simmer and cook gently for 10 mins.
Transfer to a serving bowl and stir in cilantro. Sprinkle with spiced raisins. Serve immediately.