Chana Dahl


150g dried chana dhal or chickpeas soaked overnight in cold water
500ml water
Salt and black pepper
1 tbsp sunflower oil
1 tbsp mustard seeds
½ tbsp cumin seeds
A pinch of ground turmeric
10 curry leaves
1 onion, sliced
5 green chillies, sliced
3 garlic cloves, crushed
1 tsp garam masala
3 large tomatoes, chopped

To serve (optional)
Juice of ½ a lemon
Fresh coriander, chopped

1 Drain the soaked split peas, then rinse and place in a large pan. Pour the 500ml of water over, bring to the boil, then reduce the heat and simmer for about 30 minutes, or until the peas are very soft. Season well.

2 Heat the oil in a large pan. Add the spices and curry leaves and fry over a medium heat until the mustard seeds start to pop.

3 Quickly add the onion, chillies and garlic and stir well. Cook for another 3 minutes, then add the garam masala.

4 Mix well, and then tip into the cooked dhal with the tomatoes. Bring to a simmer and cook for a further 10 minutes, adding more water if the mixture becomes too thick. Season well.

5 Take off the heat. Season. Add the lemon juice and coriander.


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