Channa Dal with Tomatoes and Greens
 
1 ½ cups Channa Dal, soaked overnight
1/2-2 inch piece of dried Kombu seaweed, rinsed*
1 small yellow onion, diced, yielding at least a heaping cup
1  2 inch piece of fresh ginger, peeled and minced
2-3 cloves of garlic, diced or crushed
2 Tablespoons Ghee (or 1 Tb. Butter and 1 Tb. Olive oil)
¾ tsp. Garam Masala
½ tsp. Turmeric
1 ½ tsp. Coriander powder
¼ tsp. Cayenne, to taste
1 14 oz can Muir Glen Fire Roasted Diced Tomatoes w/medium green chiles
½ vegetable bouillon cube- Celifibr brand *
2 tsp. Bragg’s Liquid Aminos*
Salt and pepper to taste
1 smallish bunch roughly chopped fresh Greens: Kale, Chard, or Spinach.
Toppings: chopped fresh cilantro, squeeze of lemon*
*= optional ingredient.
 

Directions:
In your soup pot, melt the Ghee. Add onions and sauté on medium for 5 minutes or so, until onions are translucent. Add ginger and garlic and sauté for an additional 3 minutes. Next, add all the spices except cayenne to the onion mix and sauté briefly. Add soaked Channa Dal. Stir to coat Dal with spice/onion mixture.
 

Add approx. 6 cups water. Keep a kettle of water nearby for additional water- you may need it. Add the piece of Kombu, the vegetable bouillon, and cayenne. Bring Dal to a boil, and lower to a rapid simmer. Cook approx. 20 minutes until Dal is almost done. Add additional water if needed, or if a soupy/saucy quality is desired. (Dal will retain its shape and some firmness, even when cooked) Add entire contents of tomato can and bragg’s. Simmer for an additional 5 minutes. Add chopped greens last. Simmer briefly, until greens are just tender and not overcooked. Taste and adjust seasonings; add salt, pepper, or bragg’s as desired.
 

Serve over rice and garnish with chopped cilantro and a squeeze of lemon.
 
Discussion: Kombu is used here as a tenderizing agent for the Dal. It makes it more digestible and adds some minerals to the cooking liquid. It does not add a discernable flavor when used in a small amount like this. You can eat the kombu, if you like, or you can remove it after 15-20 minutes of cooking. The vegetable bouillon and bragg’s are optional, but help add a depth of flavor to the dish. In a more traditional version of this dish, a pinch of sweetener is often used to cut the acidity of the tomatoes.  
 

Makes 4-5 servings.