Easy chana dal

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Ingredients

For the dal

• 250g/9oz chana dal
• 1 tsp salt
• 1 tsp turmeric
• 2 tsp ghee or butter

For the tarka

• 2 tbsp sunflower oil
• 1 tsp cumin seeds
• 4 large garlic cloves, finely chopped
• 20g/¾oz fresh root ginger, peeled and finely chopped
• 1 small onion, finely chopped
• 1 tomato, finely chopped
• 2–3 green chillies (bird’s eyes or similar), chopped
• 2 tsp dried methi (fenugreek)
• 2 tsp garam masala

Method

1. To make the dal, soak the chana dal for at least 1 hour in cold water.

2. Once soaked, drain through a sieve and rinse under cold running water.

3. Place the dal in a large saucepan with the salt, turmeric and ghee and cover with 1 litre water.

4. Bring to the boil and cook over a medium heat for 45 minutes, or until soft.

5. Skim off any scum that forms on top of the water – this is just starch from the dal.

6. Meanwhile, to make the tadka, heat the oil in a frying pan over a medium heat. Add the cumin seeds and when they start to pop, add the garlic and ginger and cook for 1 minute.

7. Immediately add the onion and cook for 5 minutes.

8. Add the tomato and green chillies, season with salt, to taste, and cook for a further 2 minutes.

9. Add the methi and garam masala to the paste, remove from the heat and set aside.

10. Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen.

11. Stir in the tadka and cook for a few more minutes. Serve immediately.

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