Chana Daal by Romy Gill
A nutricious and tasty dish, ideal for supper! by Romy Gill
CHANA DAAL
Ingredients
250 gm Chana Daal
2 medium red onions
1 tsp grated garlic
2 tsp grated ginger
2 tsp rapeseed oil
1 tsp crushed coriander seeds
1 tsp crushed cumin seeds
1 tsp black mustard seeds
½ tsp turmeric powder
1 tsp garam masala
1 large tomato finely chopped
1 tsp red chilli powder
2 tsp fresh coriander
500 ml hot water
Salt and green chillies to taste
Method
Soak the Chana Daal in the cold water for 15-20 minutes and wash it in cold water so that all the starch comes out
Finely chop the red onions and grate the ginger & garlic. Keep aside.
On a medium heat, in a deep pan, cook the Chana Daal in hot water, add turmeric and salt. Cook for 30 minutes
In another pan, heat oil and add mustard seeds. Allow the mustard seeds to start pop. Add the chopped onions and soften slowly, taking care to make sure all of the onions are cooked, make sure you don’t caramelise them.
Add the grated garlic & ginger and cook for 6-7 minutes on medium heat.
Add crushed cumin and coriander seeds to the paste.
Add the chopped tomatoes and cook for another 2-3 minutes, keep stirring so that the paste doesn’t burn.
If the paste sticks to the base of the pan add few drops of hot water.
Add the cooked Chana Daal and mix well into the paste.
Cover the pan and cook on a very low heat for 2-3 minutes.
There are different types of lentils and pulses which are cooked in similar ways and different methods. Some of them take longer than others so just make sure that you cook them a little longer. Bear in mind that you can add Garam Masala in some butter or ghee at the end - this will give a wonderful taste.
