CHANA DAL ( SPLIT BENGAL GRAM CURRY )

Chana dal split Bengal gram chickpeas. A must in South Asian cuisine. They are high in fibre. This dal can be cooked with spinach, bottle gourd or meat. It is delicious with ghee. 

Serves 3-4

Time: 35 Minutes 

1 cup chana dal soaked overnight or at least 2 hours in hot water

1 small onion chopped

2 spring onions sliced

3-4 whole green chillies

1/2 tsp cumin

2 tbs yoghurt

2 tbs ghee

1 tsp garam masala

Salt

1/2 tsp turmeric

1 small tomato chopped

Coriander chopped ( stems reserved )

Enough water to cook

Method

Heat the ghee in a pot or a pressure cooker. Add the cumin, green chillies, spring onions and onions. Cook till edges turn golden. To this add the coriander stems. Cook for a minute till fragrant.

 

Then add the tomatoes, cook till soften. Add the dry spices except for garam masala. Let the base cook till the ghee separates. 

 

Add the soaked dal to the tomato base. Stir to coat it. Then pour in the water enough to cover the dal. Stir in the chopped coriander. Close the lid and cook for 3-4 whistles in the pressure cooker or simmer it in the pot till the dal is cooked. 

 

When the dal is cooked, stir in the yoghurt and simmer. Just before serving stir in the garam masala.

 

Serve the chana dal with paratha, roti or rice on the side and little ghee.

TIP: To make the variations, you can add chopped spinach or bottle gourd right before the last simmering or cook the meat with the tomato base till tender and then add the dal to simmer.