- September 2010
- 250g rinsed chana dhal
- 3 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 small chopped onion
- 3-4 pricked whole green chillies
- 2cm piece ginger
- 3 garlic cloves
- 3 tomatoes
- ½ tsp of ground turmeric
- ½ tsp of garam masala
- 1½ tsp ground coriander
- A handful of chopped coriander
- Place 250g rinsed chana dhal and 900ml water into a saucepan, stir well and bring to the boil. Skim off any froth that forms on the surface. Reduce the heat to a gentle simmer. Stir regularly for 35-40 minutes, adding more water if needed. When the dhal is just tender, remove from the heat and whisk. Set aside to thicken and cool.
- Meanwhile, heat 3 tbsp vegetable oil in a pan over a medium heat. Add 1 tbsp cumin seeds and fry for 20-30 seconds, or until fragrant. Add 1 small chopped onion, 3-4 pricked whole green chillies and 2cm piece ginger, peeled and cut into thin strips, and fry for 4-5 minutes, or until golden-brown.
- Blend 3 garlic cloves and 3 tomatoes to a purée in a food processor. Add to the pan and stir well to combine. Add ½ tsp each of ground turmeric and garam masala and 1½ tsp ground coriander and 100ml water to the pan and stir well to combine. Season to taste, then simmer over a medium heat for 15-20 minutes until the oil from the sauce has risen to the surface.
- Add the cooked dhal to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season with salt and freshly ground black pepper. Stir in a handful of chopped coriander just before serving.
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