Monday, October 14, 2013

Chana Dal from The Sunday Times

This is warming, gentle and very good.

However, if it serves four people on it’s own I'd be surprised, so up or double the quantities. Makes sense to double as then you can use a whole tin of coconut milk.

You might also need more chilli if you like that sort of thing.

Left overs would be great for lunch as part of roti filling.

Serves 4-6
Preparation time 20 minutes
Cooking time 35 minutes

1 tbsp coconut or other oil – maybe some ghee….
2 onions, peeled and chopped
6 cloves of garlic, grated
2 red chilli, finely chopped
5cm piece of ginger, grated
1 tbsp black mustard seeds
1 tbsp turmeric
1 tbsp ground coriander
1 tbsp cumin
100g red lentils
400ml chicken or vegetable stock
200ml coconut milk
400g can of chickpeas

Rice and fresh coriander, to serve

Heat the oil in a pan. Fry the onions slowly for about 15 minutes until they have really softened and started to go golden brown. Add the garlic, chilli and ginger and fry for a further 2 minutes. Add the spices and toast them for 1 minute. Throw in the lentils and stir to coat them in the spicy onions. Cover with the stock and coconut milk. Bring to the boil, then turn the heat down to a simmer and cook for 15-20 minutes.

Add the chickpeas and cook for a final 10 minutes until everything is cooked through and wonderfully aromatic.

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