Tag Archives: Chana Dal

Recipe of the Week – 2nd May 2016 – Chana Dal Masala with Pan-fried Kale


This recipe is a modified version of one of my favourite curry recipes – apparently kale is very good for you and a great source of iron, so I thought I would incorporate it into a variation on a Chana dal dish. The kale gave it a really nice variation in texture and I think works even better than spinach as it keeps its bite better.

Serves 6

Ingredients

400g Chana Dal (yellow split peas), rinsed and drained

5 tbs sunflower oil

2 medium onions, chopped

6 cloves of garlic, finely chopped

1 tbs ground cumin

1 tbs garam masala

1 1/2 tbs turmeric powder

2 tsp salt

2 green chillies chopped 

1 x 400g tin good quality chopped tomatoes

1 x 400ml tin of coconut milk

200g fresh curly kale, stalks removed then roughly chopped

A small handful of fresh coriander, roughly chopped

Method

1. Place in a large saucepan of slightly salted water. Bring to the boil and simmer for 30 minutes until soft. Drain and set aside.

2. Add the oil to a large saucepan and fry the onions, garlic and chillies on a low heat until starting to brown, then add the garam masala, turmeric, cumin and salt and then the chopped tomatoes. Simmer gently for 10 minutes.

3. Add the Chana Dal mixture to the onion mixture, together with 100ml water. Stir well and gently simmer for 20 minutes until soft.

4. Add the coconut milk to the mixture, and stir well.

5. Meanwhile, place a large frying pan on a medium heat and dry fry the chopped kale for 5 minutes, stirring regularly. Add to the main mixture, season and stir well.

6. Sprinkle with fresh coriander and serve rice or naan bread.

Recipe of the Week – 28th September 2015 – Spinach Chana Dal

  
This recipe is a variation on one I had tried before, as I was lucky enough to be given a large bunch of fresh spinach from the allotment of one of my customers at the cafe. With the spinach added at the end, it gives a great variation in texture to the dish, as well as colour and flavour!

Serves 6

Ingredients

300g Chana Dal (yellow split peas), soaked for 3 hours

2 medium onions, chopped

5 cloves of garlic, finely chopped

6 tbs sunflower oil

1 tbs garam masala

1 tbs turmeric powder

1 tbs ground cumin

2 tsp salt

2 green chillies chopped 

2 large fresh tomatoes, roughly chopped

1 x 400ml tin of coconut milk

200g fresh spinach, stalks removed then roughly chopped

A small handful of fresh coriander, roughly chopped


Method

1. Rinse the soaked Chana Dal thoroughly and place in a large saucepan of slightly salted water. Bring to the boil and simmer for 20 minutes until soft. Drain and set aside.

2. Add the oil to a large saucepan and fry the onions, garlic and chillies in a saucepan on a low heat until starting to brown, then add the garam masala, turmeric, cumin and salt and then the chopped tomatoes. Simmer gently for 10 minutes.

3. Add the Chana Dal mixture to the onion mixture, together with 100ml water. Stir well and gently simmer for 20 minutes until soft.

4. Add the coconut milk to the mixture, and stir well.

5. Take off the heat, add the chopped spinach and cover. After 10 minutes, stir well and season.

6. Sprinkle with fresh coriander and serve rice or naan bread.



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

20130718-055942.jpg
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

Ingredients

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

Method

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.

Recipe of the Week – 24th June 2013 – Chana Dal with Aubergines

20130622-082401.jpg

This is my take on the traditional North Indian dal curry, modified because I’m addicted to aubergines! Although purists may disagree, I find that this addition gives the dish a bit more variation, and it’s another way to get tasty veg into my children!

Serves 4

Ingredients

300g Chana Dal (yellow split peas), soaked for 3 hours

2 medium onions, chopped

3 cloves of garlic, finely chopped

1 tsp fresh garlic, finely chopped

1 tsp garam masala

1 tsp turmeric powder

1 tsp salt

2 green chillies chopped (optional)

4 tbsp vegetable oil

2 large fresh tomatoes, roughly chopped

1 large aubergine, cut into 1 cm dice

A small handful of fresh coriander, roughly chopped

Method

1. Rinse the soaked Chana Dal thoroughly and place in a large saucepan of slightly salted water. Bring to the boil and simmer for 20 minutes until soft. Drain and set aside.

2. Fry the onions, garlic, ginger and chillies in a saucepan on a low heat until starting to brown, then add the garam masala, turmeric and salt and then the chopped tomatoes. Cook gently for another 2 minutes.

3. Gently fry the aubergine cubes for approximately 8 minutes until lightly brown.

4. Add the aubergines and Chana Dal mixture to the onion mixture, together with 100ml water. Stir well and gently simmer for 20 minutes until soft.

5. When cooked, sprinkle with fresh coriander and serve rice or naan bread.