Channa Dhal

Dhal is my absolute favourite thing in the world, I have it several times a week and just love it. A Dhal is a spicy stew-like meal made with pulses such as lentils or chickpeas - and there is just something so warming and comforting about it. This is a great recipe and the addition of our Madras Paste adds a real bite to it. A wonderful alternative to soup, and full of goodness.

Serves: 4 people
Preparation time: 5 mins
Cooking Time: 35 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Tadka Dhal

Slow Cooked Black Lentils (Dal Makhni)

This recipe features

Ingredients

250g dried split chickpeas or yellow split peas / lentils, soaked overnight in cold water
800ml water
2 tbsp vegetable oil or ghee
1 tsp cumin seeds
few curry leaves
1 tsp mustard seeds
pinch asafoetida (hing)
salt, to taste
1 tsp sugar
2 tbsp fresh coriander, chopped
juice of 1/2 lemon
1 tbsp Patak's Madras Paste
2 tomatoes, chopped

Methods

Drain the chickpeas and put in a pan with the water. Bring to the boil and cook on a moderate heat for approximately 35 minutes or until they are well cooked and have gone mushy.
In a separate pan heat the oil, add the cumin seeds, mustard seeds, curry leaves and asafoetida (if using) and cook for approximately 1 minute taking care not to burn the mixture.
Add the Patak's Madras Paste and cook for a further 1 minute.
Add the tomatoes and allow to cook for 2 minutes.
Remove the pan from the heat and add all the mixture to the cooked chickpeas. Check the seasoning, and adjust the salt and add the sugar. Squeeze in the lemon juice and stir through the chopped fresh coriander. Serve with chapattis and rice.