Chana Dal con finocchio e mandorle

Makes about 6 cups cooked. You can get chana dal and all the spices at any Indian/South Asian grocery store. (Note: in southern France they don’t have dedicated Indian grocery stores (although there are multi-ethnic stores like Paristore) so I stock up on my spices, dal, and other Indian goodies when I go to Switzerland, where there are sizeable Indian and Sri Lankan expat populations.) Makes about 6 cups cooked. You can get chana dal and all the spices at any Indian/South Asian grocery store. (Note: in southern France they don’t have dedicated Indian grocery stores (although there are multi-ethnic stores like Paristore) so I stock up on my spices, dal, and other Indian goodies when I go to Switzerland, where there are sizeable Indian and Sri Lankan expat populations.)

2 cups chana dal

1 medium onion

1 piece (about ½ inch / 1cm long) ginger

2 garlic cloves

1 large fennel bulb

oil for cooking (I used olive oil)

1 tablespoon nigella seeds (kalongi seeds, black onion seeds)

1 tablespoon black or brown mustard seeds

1 tablespoon turmeric

1 black cardamon pod

1 tablespoon dried red chili pepper flakes, or to taste - you can also use hot cayenne pepper powder or whole dried red chili peppers, crushed

1 teaspoon salt

black pepper

½ cup slivered or sliced almonds

Directions at justbento.com

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