Chana Dal
| Servings | Prep Time |
| 4 to 6people | 30minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
- 1 1/2cups chana dal
- 1/2 pumkincut into pieces (approximately 4cm square)
- 1/2 cauliflowerbroken into florets
- 1 sweet potatopeeled & cut into 4cm pieces
- 1large brown oniondiced
- 4 garlic clovesfinely diced
- 3cm piece fresh gingergrated or finely diced
- 6 long green chilliesfinely diced with the seeds
- 12 curry leavesavailable in the fresh herb section of the supermarket
- 2tsp coriander seedsor 2 tsp ground coriander
- 1tsp black mustard seedsalternatively white mustard seeds
- 1tsp fenugreek seeds
- 2tsp tumeric powder
- 1/2tsp chilli flakes
- 400ml lite coconut milk
- 4tbs vegetable oil
- 1tsp salt
- 4tbs fresh lemon juice
- fresh coriander leaves
Instructions
- Place the dal in a small saucepan and cover with water. Bring to the boil and simmer for approximately 15 minutes. Drain and set aside.
- Prepare the vegetables and have them on standby
- If using whole coriander seeds, dry roast them in a small frying pan (don’t add any oil) on low heat for 5 minutes shaking the pan regularly until they change colour slightly. Grind the seeds in a mortar and pestle and set aside. Alternatively, you can use ground coriander.
- In a large, heavy based pot, heat the oil on low. Fry off the mustard and fenugreek seeds for a couple of minutes to release their fragrance (you will hear the seeds popping). Add the onion, ginger, garlic and chilli and sauté for 10 minutes or until soft.
- Add the curry leaves, turmeric, chilli flakes and ground coriander. Pour on the coconut milk and mix to combine.
- Add the dal, salt and all of the vegetables then the lemon juice. Top with enough water to come just under the level of the vegetables.
- Bring to a gentle simmer with the lid on and cook for approximately 30 to 40 minutes or until the vegetables are cooked to your liking . If there is too much liquid you can remove the lid towards the end and reduce it to your desired consistency.
- Just before serving, liberally scatter the curry with fresh coriander leaves (no need to mix it through). Serve with basmati rice
Recipe Notes
Green chilli, chana dal, onion & spices