Recipe Index

Ingredients

• 8¾ oz chana dal (split dried chickpeas), rinsed until the water runs clear
• 3 tbsp vegetable oil
• 1 tbsp cumin seeds
• 1 small onion, chopped
• 3-4 whole green chillies, pricked with a knife
• ¾ in piece fresh root ginger, peeled and cut into thin strips
• 3 garlic cloves, peeled and left whole
• 3 medium tomatoes, chopped
• 3/4 tsp ground turmeric
• 3/4 tsp garam masala
• 1 1/2 tsp ground coriander
• handful fresh coriander leaves, chopped
• salt and freshly ground black pepper to taste
• 3¼ cups water, plus more as needed

Method

1. Tip the rinsed dal into a large pan, cover with water, bring to the boil and skim off any foam. Reduce to a steady simmer and cook for 1 to 1 1/2 hours, topping up with water if needed, until the chickpeas are very tender and beginning to break down.
2. Stir in half the turmeric and a good pinch of salt, then mash a few spoonfuls against the side of the pan to thicken the dal slightly. Keep warm over low heat.
3. Heat the oil in a small frying pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
4. Add the onion and cook for 5-6 minutes until softened and golden at the edges. Add the ginger strips, whole garlic cloves and green chillies and fry for 2 minutes more.
5. Stir in the tomatoes, remaining turmeric, garam masala and ground coriander. Cook for 5-7 minutes, stirring often, until the tomatoes soften and the oil begins to separate.
6. Pour the whole spiced mixture, including the oil, into the dal and stir through. Simmer together for 5 minutes, adjust the salt and pepper, and scatter over the fresh coriander before serving.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)