Chana daal

Serve this with puris, savoury potatoes, rice or any meat or vegetable dish. A great addition to any curry.

Chana daal

Servings:	Serves 4 as a side dish
Calories per serving:	460
Ready in:	25 minutes
Prep. time:	5 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	31st October 2012

Best recipe review A curry 'must-have' 4/5 Every curry needs this - a great dip for breads and it makes the meat go much further. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 tin of chickpeas (430 g), drained (reserve some of the water for later) and rinsed in cold running water
• 1 large onion, peeled and finely chopped
• ½ green chili, chopped
• sprigs of fresh coriander, chopped
• 1 large fresh tomato, chopped (or 2 tablespoons of tinned tomatoes, chopped)
• 1 tablespoon lemon juice
• 1 tablespoon sunflower oil
• 50g from a block of creamed coconut
• ½ teaspoon freshly ground cumin
• ½ teaspoon chili powder
• ½ teaspoon turmeric powder
• ½ teaspoon freshly ground coriander seeds
• 1 teaspoon garam masala or curry powder
• sea salt to taste

Method

1. Heat the oil in a wok and brown the onions
2. Add the chopped tomatoes and fry for a minute or two
3. Add the powdered spices and chickpeas and stir-fry for a minute
4. Add the chickpeas, lemon juice, cover and simmer for 10 minutes
5. If you want more 'gravy' add a little of the reserved water

Serving suggestions

Serve garnished with chopped coriander

Variations

Daal can be made with most varieties of lentils and pulses, though the soaking and cooking time may vary.

See also

• A selection of other Daal recipes

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