cup channa dal
Salt to taste
cup shredded cabbage
tablespoons thinly-sliced red or green bell pepper
tablespoon black mustard seeds
curry leaves or more to taste
small hot dried (cayenne) chiles - (to 5)
Wash the channa dal well, picking through and removing any dark pieces. Bring the water to a boil in a saucepan and add salt to taste. Add the channa dal, return to boil, then reduce the heat to simmer and cover. After 40 minutes, add the cabbage, bell pepper and turmeric. Continue cooking until the dal is thoroughly cooked and soft, about 1 to 1 1/2 hours longer. Heat the oil in a skillet over medium heat. Add the mustard seeds, curry leaves and chiles and cook until fragrant, about 1 to 2 minutes, reducing heat if necessary to avoid splattering. Stir the spices into the soup and serve. This recipe yields 4 servings. Each serving: 219 calories; 13 grams protein; 35 grams carbohydrates; 9 grams fiber; 4 grams fat; 0 saturated fat; 0 cholesterol; 21 mg. sodium.