light meals Vegetarian

I made Chana Dahl

February 16, 2014

Chana Dahl is a split and husked relative of the chickpea, I first tried it in an indian restaurant and loved it so here goes my first attempt. Mine turned out less ‘soupy’ than the other ones I have seen online, probably more like a stew. The flavours are great though.

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1 cup Chana Dahl
1/2 onion finely chopped
2 bay leaves
1 tsp cumin seeds
1 tsp black mustard seeds
1 tsp dry red chilli powder
1 dry red chilli
1 lge garlic clover, finely chopped
1 tsp ground coriander
1 tsp turmeric
1/2 tsp garam masala
1/2 tsp paprika
small handful chopped coriander leaves
1 tin of tomatoes (400g)
1 tbsp oil
1 tbsp of ghee or butter
2 whole cloves

Rinse and wash the dahl twice, cover in water and soak for 2 – 3 hours (this will reduce the cooking time). Rinse and strain then add to a saucepan with 4 cups of salted water. Add half of the turmeric and bring to the boil. Turn down to a simmer until quite soft (takes about 30 – 45mins). You may need to add more water so keep an eye on it. When it’s cooked, strain and set aside.

Meanwhile heat the oil and butter in a frying pan, add the mustard seeds, cumin seeds, bay leaves and the dry red chilli. When the seeds start to splutter turn the heat down and add the onion, garlic, red chilli powder, turmeric and coriander. When the onion is soft add the tinned tomatoes, cloves and the Chana Dahl. Add another cup of water, the garam masala and the paprika. Bring to a simmer for another 15 minutes adding more water if needed. Add salt and pepper to taste (I found it needed quite a bit of salt but I love salt). Remove the cloves and bay leaves. Garnish with coriander leaves.

Serve with naan bread and salad. I also though some spicy fried lamb pieces with be yummy with it and a dollop of natural yoghurt.

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