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.
|Prep Time||30 minutes|
|Cook Time||40 minutes|
- 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
- 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.
- Prepare the vegetables and have them on standby
- 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.
- 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.
- Add the curry leaves, turmeric, chilli flakes and ground coriander. Pour on the coconut milk and mix to combine.
- 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.
- 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.
- Just before serving, liberally scatter the curry with fresh coriander leaves (no need to mix it through). Serve with basmati rice
Green chilli, chana dal, onion & spices
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