Chana Dal Recipe

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Chana Dal Recipe - Serves 6-8

Taste Rating = 8.5 Heat Rating = Mild

Ingredients

2 cups (400g or 14 oz) chana dal
6 cups (1 1/2L or 52 fl oz) cold water
2 teaspoons (10ml) salt
400g (14 oz) can of chopped tomatoes
2 tablespoons (30g or 1 oz) unsalted butter
2 tablespoons (30ml) vegetable oil
1 teaspoon (5ml) cumin seeds
3 bay leaves
5cm (2 inch) piece fresh ginger root, peeled and grated
1/2 teaspoon (2.5ml) asafoetida (hing)
1/3 cup (15g or 1 oz) desiccated coconut

Method

Remove any stones and impurities from the chana dal, rinse under cold water several times to wash and soak overnight in a large bowl of cold water
Drain the chana dal in the morning (8 hours of soaking is enough) and set aside
Put the 6 cups of cold water and salt into a large saucepan and bring to the boil
Add the chana dal, mix well, reduce the heat a little to maintain a gentle boil and boil for 50 minutes, stirring now and again (remove and discard any scum that forms)
Add the chopped tomatoes and butter and mix well
Reduce the heat to low, cover and cook for 20 minutes, stirring a few times
Continue whilst the dal is cooking over a low heat
Add the vegetable oil to a medium saucepan over a medium heat
Add the cumin seeds and bay leaves to the medium saucepan and stir-fry for 20 seconds
Add the ginger and asafoetida (hing) to the medium saucepan and mix well
Add the coconut to the medium saucepan, mix well and stir-fry for 30 seconds
Turn off the heat under the medium saucepan and pour the contents of the medium saucepan into the large saucepan with the dal and mix well
Once the 20 minute cooking of the large saucepan has finished, serve the chana dal hot on rice or with warm roti

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Recipe submitted by Donna Patel on 27 March 2012

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