Recipe of the Week – 22nd July 2013 – Chana Masala with Eggs

This is my latest variation on a yellow split pea Dhal that is a real favourite in our house. This is a Chana Masala with Chickpeas which has been slowly cooked for most of the afternoon, before adding halved boiled eggs and topped with a coriander and mint raita. This is a fantastically satisfying curry, that if you’re anything like me, will cause you to eat too much!

Serves 4


300g Yellow split peas (Chana Dal), soaked for 3 hours, then rinsed and drained
2 x 400g tins chick peas or 400g dried, pre-soaked overnight then boiled for 1 hour
6 large free-range eggs
3 tbs sunflower or vegetable oil
20g butter
2 large onions, thinly sliced
1 tsp sized piece of fresh ginger, peeled and grated
5 garlic cloves, peeled and finely chopped
1 green chilli, deseeded and finely chopped
1 x 400g tin of good quality chopped tomatoes
1 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp whole cumin
2 tsp garam masala
1 tsp ground turmeric
2 tsp sugar
Small handful fresh chopped coriander
Salt and pepper to taste

For the raita;

300ml natural yoghurt
2 tbs water
1 tbs fresh chopped mint
1 tbs fresh chopped coriander
1 tbs lemon juice
Salt and pepper to taste


1. Heat the oil and butter in a large saucepan and sauté the onions until soft then add the ginger, chilli, garlic and cumin seeds and fry gently for a further 2 minutes.

2. Add all the ground spices and stir, simmering for a further 2 minutes.

3. Add the tomatoes, seasoning, and approximately 800ml water. Bring to the boil then add the Chana Dal. Simmer gently for 50 minutes then add the chickpeas. Cover and simmer on a very low heat for a further 40 minutes. Check occasionally to ensure the sauce is not too dry and add more water if required.

4. Meanwhile, hard boil the eggs (7 minutes+), allow to cool, shell and halve before adding to the cooked mixture.

5. To make the raita, simply combine all the ingredients and whisk until smooth.

6. Season the Dhal mixture thoroughly, add the chopped coriander and simmer gently for a further 5 minutes. Serve with the raita, further chopped coriander and rice and naan bread if desired.


6 thoughts on “Recipe of the Week – 22nd July 2013 – Chana Masala with Eggs

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s