Aromatic and full of strong garlic, this dal is a great comfort food, and easy to whip up too.
• 250g (9oz) chana dal (yellow dried split peas)
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• 8-10 garlic cloves, peeled and slightly crushed
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 green chilli
• ½ tsp turmeric powder
• 1 pinch of asafoetida
• 3 tbsp ghee or oil
• Salt and black pepper to taste
• A small bunch of fresh coriander leaves
1. Place the lentils and 900ml (1¾ pints) of water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.
2. When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken.
3. Meanwhile, heat the ghee/oil in a pan over a medium heat. Add the cumin and mustard seeds and fry for 20-30 seconds, or until fragrant.
4. Add the chilli, asafoetida and turmeric and fry for 3 minutes, or until golden brown.
5. Add the garlic and stir well to combine. Season with salt and simmer over a medium heat for 5 minutes.
6. Add the cooked lentils to the spice mixture and stir well, adding more water as necessary to loosen the mixture.
7. Bring the mixture to the boil and season again to taste with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.
8. Serve the garlic dal hot with roti, naan or rice.
Recipe & Photography By Anna PettigrewEnjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
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