Chana Dal (VG) from Easy Indian Vegetarian

By Erin Brown
Related Categories: Cookbook Confidential

“This is a family recipe of Bhumika, who lovingly cooked it for me in her beautiful kitchen in Gujarat. Once I started eating it, I found it hard to stop. Served with some Coriander and Ginger Chutney or Tamarind Chutney, it’s an unforgettable feast.” Chetna Makan, author of Easy Indian Vegetarian

Serves 4

250g (9oz) chana dal (split yellow peas)

50g (1¾oz) moong dal (split mung beans)

1.2 litres (2 pints) water

1 teaspoon salt

1 teaspoon ground turmeric

1 tomato, chopped

1 teaspoon chilli powder

1 teaspoon amchur (mango powder)

For the tadka

2 tablespoons peanut oil

1 teaspoon cumin seeds

A handful of fresh coriander leaves, finely chopped

To serve

Pakwaan (see page 122 of Easy Indian Vegetarian)

Coriander and Ginger Chutney (see page 172) or Tamarind Chutney (see page 179)

Chopped red onions

Fresh coriander (optional)

Put the dals, water, salt, turmeric and tomato in a large pan and bring to the boil. Reduce to a simmer and cook for 1 hour over a medium–low heat until the dal is soft and cooked through. Remove from the heat, add the chilli powder and amchur, and let it sit for 10 minutes.

To prepare the tadka, heat the oil in a small pan and add the cumin seeds. Once they start to sizzle, remove from the heat and add the chopped coriander.

Immediately pour the tadka over the cooked dal and serve with Pakwaan, your choice of chutney, chopped red onions and fresh coriander, if liked.