Recipe Chana Tarka Dal

[Morning Glory]

The glorious yellow colour of chana dal is enhanced by adding turmeric. This comforting vegan dish is perfect served with rice or flatbread. In India, chana dal is often served with more of a soup like consistency and is usually cooked in a pressure cooker. Here I’ve opted for a thicker consistency. You can make to your liking - just add more water if you want a soupier result. Blend it if you want a smooth result. The tarka (tempering) can also be be adapted. You could use cumin seeds in place of mustard seeds, for example.

Ingredients (serves 2 to 3)
200g chana dal
600ml water
3 black cardamom pods
1 Indian bay leaf
1 tsp turmeric
1/4 tsp asafetida (hing)
Salt to taste

For the tarka:
1/2 tsp vegetable oil
1 large clove of garlic, cut into slivers
1/2 tsp brown mustard seeds
A handful of fresh curry leaves
A few bird’s eye chillies

Method

1. Rinse the lentils in several changes of water and then place in a saucepan with 200ml of the water. Bring to the oil, switch off the heat and leave to soak for 30 minutes.
2. Rinse the lentils in several changes of water then return to the pan with the remaining 400ml water. Add the cardamom, bay leaves and turmeric and bring to the boil.
3. Skim any foam forms on the surface. Reduce the heat and simmer until the lentils soften. This will take up to an hour. Add more water if required. Remove the black cardamom pods.
4. Add the asafoetida and stir through. Simmer for a few minutes more. Add salt to taste.
5. To make the tarka, add the mustard seeds to a hot dry pan and turn up the heat. Wait until they pop which will take a few seconds (it helps to use a lid). Add the the oil, garlic slivers, curry leaves and chillies. Fry gently until the garlic turns golden.
6. Place the dal in a serving dish and pour the tarka over the top.

 

[JamesStrange]

Looks delicious

 

[Morning Glory]

Looks delicious

Thank you!