This is not a quick cook – you’ll definitely want a couple of hours for this one, but it’s easy and worth it.
Ingredients | Serves 3-4 | About 2 hrs
- 250g chana dal (yellow split peas, dried)
- 300g chopped tomatoes
- 5 cloves of garlic, finely chopped
- A large thumb of ginger, finely chopped
- 1 large onion, finely diced
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp mustard seeds
- 1/2 tsp fennel seeds
- 2 cloves
- Salt and pepper
- A small bunch of coriander
- 1 tbsp oil
- Plain yoghurt
- 1 chilli, finely chopped + extra for garnish
- In a large pan, rinse the dal well under cold water, then fill with fresh water and bring to the boil. Cook for around 40-50 minutes on a gentle simmer.
- While the dal is simmering away, prep your spices. I used a mortar and pestle to ground up all of the whole seeds I had, but if you don’t have one, just use pre-ground spices instead.
- When the dal is almost done (you can squish the peas between your fingers with little effort) put all of your dry spices in frying pan on a low-medium heat and gently toast them, tossing them regularly, but don’t let them burn!
- Pour out most of the water from the dal, leaving around half a cup of water in there with it. return to the heat and add the spices along with the chopped tomato.
- In the frying pan, add the oil and on a medium heat, sweat off the onion and add the garlic, ginger and chili after a few minutes. When this has started to brown, add it in with the dal.
- Continue to simmer the dal partly covered for around another hour or so, stirring regularly and adding about half a cup of water if it is looking a bit dry. I added about 4 half cups throughout the hour that it was simmering. Just before taking it off the heat, add salt and pepper to taste.
- Serve in a bowl with a blob of yogurt (when it is not on the boil so it doesn’t split – I made this mistake before!), some coriander and fresh chili.