If too thick, add a small amount of lemon juice or water. Transfer to a bowl, cover and let stand for at least 30 minutes until ready to serve or refrigerate for future use. Serve at room temperature or chilled. Sprinkle with chopped parsley and arrange a decorative pattern of cooked whole chana dal on top. You will also enjoy it on an open-face sandwich with cucumber and tomato slices.
Some people serve it as a side salad.
Recipe by Rick Mendosa based on recipes from Zoe Sodja and Adrian and a dozen cookbooks of my wife, Catherine Nord. Rick Mendosa's Home Page Go back to the chana dal page.