Simmered lentils

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

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
Side dish
Main course
Gluten-free
Vegan
Spicy

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