Soak the chana dal in regular tap water for 3 hours or until it expands.

After soaking, wash thoroughly and rinse several times.
Transfer to a pot and add enough water, then boil until it reaches a boil.
Once boiling, start timing and boil for about 5 minutes.
Chana dal softens easily, unlike soybeans.

Discard the boiling water and drain.

Spread on a tray lined with a clean cloth.
Let it sit at room temperature while airing it out to ensure there's no water left.

I use a fan here, stirring occasionally.

Once there's no water left, sprinkle the starter.

**NOTE**
● Remember, because this is homemade starter, you need to use more than factory-made starter.

● Spoons, containers, and hands must be completely clean and dry, free from oil, salt, or water.

Mix until completely even.

Place in plastic, seal both ends.

Poke holes evenly on both surfaces of the plastic (front and back).

Place in a dry and warm area.
Since it's very hot here, I just leave it on the kitchen table.
This is what it looks like after just 6 hours, it starts to sweat.

And after 14 hours, it's ready to harvest.
Weather and temperature greatly affect how quickly the tempeh is ready.

The result of tempeh with chana dal and homemade starter is still firm and beautiful.

Some are made thin😁

Make some thicker and larger

This is the result after frying, and it tastes richer than regular tempeh.

Give it a try and hope it's useful.🌹❤

For tempeh made with lentils, please check the attached recipe👉