Chana Dal 🌶🌶

Chana Dal has just about everything I love in a curry. It’s easy and quick to prepare, packed with plenty of flavour and just the right amount of heat. Comfort food with a slightly sweet and nutty taste and the added bonus of being super healthy. If you manage to have leftovers, it will keep well for a couple of days enhancing the flavour and texture.

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Chana Dal

Votes: 1
Rating: 4
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Course

Main Dish

Cuisine

Indian, Vegetarian

Prep Time

30 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 1 1/2 cups chana dal
• 1/2 pumkin cut into pieces (approximately 4cm square)
• 1/2 cauliflower broken into florets
• 1 sweet potato peeled & cut into 4cm pieces
• 1 large brown onion diced
• 4 garlic cloves finely diced
• 3 cm piece fresh ginger grated or finely diced
• 6 long green chillies finely diced with the seeds
• 12 curry leaves available in the fresh herb section of the supermarket
• 2 tsp coriander seeds or 2 tsp ground coriander
• 1 tsp black mustard seeds alternatively white mustard seeds
• 1 tsp fenugreek seeds
• 2 tsp tumeric powder
• 1/2 tsp chilli flakes
• 400 ml lite coconut milk
• 4 tbs vegetable oil
• 1 tsp salt
• 4 tbs fresh lemon juice
• fresh coriander leaves

Course Main Dish Cuisine Indian, Vegetarian Prep Time 30 minutes Cook Time 40 minutes Servings people Ingredients 1 1/2 cups chana dal 1/2 pumkin cut into pieces (approximately 4cm square) 1/2 cauliflower broken into florets 1 sweet potato peeled & cut into 4cm pieces 1 large brown onion diced 4 garlic cloves finely diced 3 cm piece fresh ginger grated or finely diced 6 long green chillies finely diced with the seeds 12 curry leaves available in the fresh herb section of the supermarket 2 tsp coriander seeds or 2 tsp ground coriander 1 tsp black mustard seeds alternatively white mustard seeds 1 tsp fenugreek seeds 2 tsp tumeric powder 1/2 tsp chilli flakes 400 ml lite coconut milk 4 tbs vegetable oil 1 tsp salt 4 tbs fresh lemon juice fresh coriander leaves

Votes: 1 Rating: 4 You: Rate this recipe!

Instructions

1. Place the dal in a small saucepan and cover with water. Bring to the boil and simmer for approximately 15 minutes. Drain and set aside.
2. Prepare the vegetables and have them on standby

   
3. If using whole coriander seeds, dry roast them in a small frying pan (don’t add any oil) on low heat for 5 minutes shaking the pan regularly until they change colour slightly. Grind the seeds in a mortar and pestle and set aside. Alternatively, you can use ground coriander.

   
4. In a large, heavy based pot, heat the oil on low. Fry off the mustard and fenugreek seeds for a couple of minutes to release their fragrance (you will hear the seeds popping). Add the onion, ginger, garlic and chilli and sauté for 10 minutes or until soft.
5. Add the curry leaves, turmeric, chilli flakes and ground coriander. Pour on the coconut milk and mix to combine.

   
6. Add the dal, salt and all of the vegetables then the lemon juice. Top with enough water to come just under the level of the vegetables.

   
7. Bring to a gentle simmer with the lid on and cook for approximately 30 to 40 minutes or until the vegetables are cooked to your liking . If there is too much liquid you can remove the lid towards the end and reduce it to your desired consistency.
8. Just before serving, liberally scatter the curry with fresh coriander leaves (no need to mix it through). Serve with basmati rice

   

Recipe Notes

Green chilli, chana dal, onion & spices

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