This chana dal is creamy, delicious, vegan and gluten free. Cooked with courgettes and simple ingredients this takes great with some onion and peas pulao.
Serves 4 people.
Ingredients
300g chana dal (split chickpeas), rinsed
ghee/ oil of choice
1 large courgette, roughly chopped
1 tsp salt
2 tsp cumin seeds
1 tsp turmeric powder
1 brown onion, roughly chopped
1 green chilli (optional)
handful fresh coriander, roughly chopped
Method
– Add 1 heaped tbsp ghee to a hot pan or pressure cooker. Add 1 tsp cumin seeds and let them sizzle.
– Add the courgette. Mix well and cook for 3-4 minutes.
– Add the dal, salt, turmeric, and 900ml water. Mix well, cover, and cook for 35-40 minutes or 15 minutes with a pressure cooker.
– Add 1 heaped tbsp ghee to a hot pan. Add 1 tsp cumin seeds and let them sizzle.
– Add the onions and green chilli, and cook 5-6 minutes.
– Add the coriander. Turn off the heat and mix well.
– Place the dal in a serving bowl and top with the fried onion and coriander.
I like to serve mine with onion and pea pulao. Time to tuck in!