Prep time 20mins
Cooking time 1-2 hours
Serves 4-6 people
Keeps in the fridge for up to 3 days or can be frozen
250g Chana Dal (Rinse until runs clear)
3 tbsp of coconut or vegetable oil
1 tbsp cumin seeds
1 small onion chopped
3 tbsp minced ginger & garlic paste
1 tsp ground turmeric
1 tsp garam masala
2 tsp ground coriander
3–4 whole green chillies, pricked with a knife
Salt and pepper to taste
Large handful of chopped coriander
Rinse the dal lentils until water runs clear. Place in a pan of 900ml of cold water, stir and bring to the boil. Skim off any foam that forms on the surface of the water.
Cover the pan with a lid and reduce heat to a simmer. Stir regularly for 35-40 mins or until the lentils are just tender, adding more water if necessary.
When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the lentil mixture to the side to cool and thicken.
Heat the oil in a pan over a medium heat, add the cumin seeds and fry for 20-30 seconds until fragrant.
Add the chopped onion and chilli’s and fry for 4-5mins until lightly golden brown.
Blend the garlic and ginger paste with the tomatoes to a purée, add to the pan and stir well.
Add the ground spices and 100ml of water and stir well.
Season to taste with salt and simmer over a medium heat for 15mins until the oil from the sauce has risen to the top.
Add the cooked lentils and stir well adding more water as necessary to loosen the mixture.
Bring to the boil and season to taste.
Stir in chopped coriander and serve.