Simmered lentils

Name: Simmered lentils (Chana dal)
Yield: Serves 4
Cuisine: Indian
Ingredients: salt; 1 tablespoon red chilli powder; 1 tablespoon mixed ginger and garlic purée; chopped fresh coriander leaves; 1 teaspoon ground turmeric; 4 fresh green chillies; 3 tomatoes, finely chopped; 1 heaped teaspoon cumin seeds; vegetable oil; 200 g/7 oz dry lentils; 2 red onions, finely chopped

Chana dal

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

You can use black, yellow, green, whatever lentils you like, but the important thing is you must first wash them well and leave them to soak in fresh water for an hour.

Ingredients

200 g/7 oz dry lentils
1 teaspoon ground turmeric

Asia
India
Main course
Side dish
Vegan
Spicy
Gluten-free

Method

Cook the lentils with the turmeric and some salt in just enough water to cover until they are tender but not completely cooked and the water has evaporated.
Heat the oil in a karai or a saucepan, add the cumin seeds and fry until they crackle. Add the onions and sauté until golden brown.
Stir in the ginger and garlic purée and the chilli powder