Channa Dal

Name: Channa Dal
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 cup dried yellow split peas; 2 cup vegetable stock; 2 tomatoes; 1 tbsp fresh ginger; 3 garlic cloves; 1 medium onion; 3 dried red chilies; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 0.5 tsp ground fenugreek; 2 tbsp fresh coriander; 1 pinch salt; 1 tsp ground black pepper; 1 tbsp olive oil; 1 tbsp butter

Yellow split peas, tomatoes and red chilies come together in this South Asian dal, fragrant with ginger and cumin and simmered on the stove.

1 hr 15 min · Serves 2 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
Soak dried chilis in a cup of water. Wash and pick through yellow split peas. Rinse and drain.
2
Chop onion and garlic roughly. Melt butter with olive oil in large heavy base pan. When hot, add onion and garlic and tumeric and fry til transparent.
3
Add yellow split peas and stir fry gently for about 10 minutes. Add vegetable stock and bring to boil then reduce to simmer.
10 min
4
Chop up chilis. Chop up peeled ginger. Chop up tomato roughly, deseeding and discarding pulp and seeds.
5
Add chilis, ginger and tomatos to pan. Add salt and pepper. Add cumin, coriander and fenugreek.
6
Put lid on pan. Simmer for 45 mins, adding water if mixture dries up too much. When lentils are soft, take off the heat and use a stick mixer to blend ingredients together.
45 min
7
Return to heat if it has cooled down too much. Add chopped coriander and serve.