Chana Tikka Masala Serves 2 2.5 syns per serving Ingredients: 3 cups water 1 cups chana dal 1/2 tsp salt dash hing (asafoetida) (optional) Frylight 1/2 large onion, chopped (I like 2-3 inch narrow strips) 1 tsp garlic paste (I'm lazy, probably could grate a fresh head) 1 tsp ginger paste (again, I'm lazy, probably could grate 1/2" of fresh root) 1 ½ Tbl tikka masala paste (can also use 3 tbl of tikka paste for Chana Tikka) (4.5 syns) 1/8 tsp cayenne pepper 1/2 Tbl lime juice 3 oz can passata Preparation: Sort, wash, and soak chana dal for at least 5 hours in hot water (can add a pinch of baking soda, helps on gas). Heat the water to boiling with salt and dash of hing. Add dal and cook about 10 minutes uncovered on medium to medium high heat and skim the froth. Then cover and cook on low to medium-low heat for 70 minutes. After the 70 minutes are up, leave the dal on, and start stir-frying in the ghee, the onion, garlic, ginger, tikka paste, and cayenne. I usually like the onion to be somewhat translucent, but not too brown; this is a matter of taste. Add fry mixture to the dal, the lime juice, and tomato paste and cook another 5-10 minutes uncovered, stirring frequently.