¾inch(2cm) piece fresh root gingerpeeled and grated
3garlic clovesminced
3 tomatoeschopped
¾teaspoonground turmeric
¾teaspoongaram masala
½teaspoonchilli flakesor more if you like it spicy
1 ¼cups(250g) chana dalsplit chickpeas
4cups(1 litre) water
½teaspoonsalt
For the Tarka:
2tablespoonsvegetable oil
2teaspoonscumin seeds
½teaspoonblack mustard seeds
1dried red chillior a whole green chili
To serve (optional)
handful fresh coriander leaveschopped
salt and freshly ground black pepper
Instructions
Heat the oil in a large lidded pot over a medium heat, then add the onion and cook until soft. Add garlic and ginger and cook, stirring, for 3 minutes or until soft but not browned.
Stir in the chopped tomatoes, turmeric, garam masala and chili flakes and cook for 3-4 minutes, stirring often.
Rinse the chana dal well until the water runs clear, then add it into the pot, along with the water. Stir well and bring to the boil. If any froth forms, skim it off with a spoon.
Put the lid onto the pan, reduce the heat and simmer for 35 minutes, stirring occasionally. You may need to add a little more water so it doesn’t scorch. Stir in the salt.
When the dal is just about finished cooking, make the tadka.
First, prepare/measure all of the tadka ingredients.
Heat the oil in a frying pan over a medium/low heat. Once it’s very hot, add the cumin, mustard seeds and chili. It will quickly (in less than a minute) crackle and pop. It’s ready!
Pour the oil and spices (tarka) over the dal and stir in or serve on top. Serve sprinkled with chopped coriander/cilantro alongside rice or naan bread.
Video
Notes
The spice level is based on how little or much chili flake and dried red chili you use. If you’re making for kids or for others who don’t enjoy spice, use less or omit completely. Watch the tarka carefully as it cooks very quickly and can be prone to burning if not watched. For best results, use fresh ginger and garlic instead of using garlic and ginger paste. The taste is much better! When making the tadka, use whole spice seeds for the best possible flavor. Serving SuggestionsPairs exceptionally well with a toasted piece of Naan Bread. Serve it with a cold glass of Banana Lassi. Goes great with a side of flavorful Turmeric Rice. Serve with some delicious Bombay Potatoes. VariationsUse ghee instead of vegetable oil for a nutty and buttery flavor that goes great with Indian spices. Drained canned diced tomatoes make a great alternative to using fresh tomatoes. There are plenty of ways to change up the beans or lentils in this dish by using; red lentils, mung lentils, mung dal, toor dal, or channa dal.To add additional protein toss in some diced extra firm tofu.