Chana Ko Dal

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Delicious Nepalese chana dal cooked with whole spices and given a lovely finish with a spicy tadka. Recipe is from “AYLA“, book by Santosh Shah.
Serves 4 people.

280g chana dal (split chickpeas)
2 bay leaves
3 cardamom pods
3 cloves
1 cinnamon stick
1 tsp salt
½ tsp turmeric powder
1 red chilli
2 red onions, finely chopped
oil of choice
1 tsp cumin seeds
2 dried red chilli
2 tomatoes, roughly chopped
1″ fresh ginger, grated
1 tsp garam masala
small handful fresh coriander leaves, roughly chopped

– Add the chickpeas to a pan and cover in water. Let it sit for 1 hour to soften and then drain.

– Add the bay leaves, cardamom pods, cloves, cinnamon stick, 1 tsp salt, turmeric powder, 1 red chilli, and 1.4L of boiling water. Cover and cook for 1 hour on medium heat.

– Transfer half of the dal and liquid to a blender and blitz to form a smooth purée. Then, pour the purée back into the pan and continue to cook on low heat whilst you prepare the rest.

– Add 2 tbsp of oil to a hot pan. Add the cumin seeds and red chilli, and let them sizzle.

– Add the red onions and cook for 10-15 minutes.

– Add the ginger and tomatoes. Stir through and cook for 3 minutes.

– Add the garam masala, fresh coriander leaves, and pour in the dal. Mix well and let it simmer for 3 minutes.

Time to tuck in!