Chana dhal or split chickpeas is one of the most popular dishes amongst Indian cooks. The dhal is cooked to al dente, then cooked further with ingredients like tomato, garlic, and spices and then finished off with a toasty tempering of cumin seeds and curry leaves. Simple and delicious!

CHANA DHAL CURRY

CHANA DHAL CURRY
Author: 
Recipe type: Main
Cuisine: Indian
 
Chana dhal or split chickpeas is one of the most popular dishes amongst Indian cooks.The dhal is cooked to al dente, then cooked further with ingredients like tomato, garlic, and spices and then finished off with a toasty tempering of cumin seeds and curry leaves. Simple and delicious!
Ingredients
Dhal:
  • 1cup Chana Dhal
  • 4 cups Water
  • 1 Large Tomato
  • 3 Garlic Cloves
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • ½ tsp Tumeric
  • 1tsp Chilli Powder
  • Salt to taste
To Temper:
  • 1 Tbles Oil
  • 1 tsp Whole Cumin
  • 1 Green Chilli (sliced lengthwise)
  • 6 Curry Leaves
  • ½ tsp Garam Masala
  • ½ cup Chopped Coriander
Instructions
  1. Soak the dhal for a few hours or overnight.
  2. Drain and combine with the water in a saucepan.
  3. Cover and cook for 20 to 25 minutes over medium heat until al dente.
  4. Meanwhile, blend the tomato, garlic, coriander, cumin, turmeric, and chilli powder with a bit of water until smooth.
  5. Add the tomato mixture and salt to the cooked dhal.
  6. Cover and cook for another 15 minutes or until the dhal is quite tender, but still saucy.
  7. Make the tempering by heating the oil in a small pan over medium heat. When the oil is hot, add cumin seeds and cook until they change colour then add the green chilli, curry leaves and stir-fry for just a minute then add it to the simmering dhal and mix well.
  8. Taste and adjust the salt. Take off heat and add the garam masala and chopped coriander and stir through.
Serve hot with jasmine rice and poppadoms

 

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