Simple Chana Dal

I love Dal. It was a very first Indian dish I ever tasted and instantly fell in love with it. I’ve made many versions over the years, from very easy to more complicated versions. This simple Chana Dal is exactly as its title suggests i.e. very simple to make, yet it's still really yummy, healthy and vegan. If you want it to be more spicy, just add more chilli to it. Serve it in as part of an Indian menu or with naan bread for a quick and easy lunch.

Print Recipe

Prep Time 5

Cook Time 1 30

Resting Time 4

Total Time 1 50

Servings: 6 people

Cuisine: Indian

Calories: 1234

Ingredients Method

Ingredients

2 cups of chana dal lentils
2 Tbsp vegetable oil
1 small onion
1 tin of plum tomatoes
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric powder
¼ tsp red chilli pepper flakes more if you want it spicy
1 litre of boiling water
2 cm piece of fresh ginger peeled
To serve: chopped fresh coriander leaves pinch of paprika & lemon wedges

Method

Soak the lentils in cold water for at least an hour, preferably overnight. Rinse, drain and set aside.
Thinly slice the onion. Heat the oil in a large, heavy-based pan over medium-low heat. Add the onion and gently cook for 10 minutes until soft and slightly caramelised.
Add the tomatoes, spices, salt and turn up the heat to medium-high. Cook for 5 minutes until the liquid has reduced to a sticky sauce.
Add the boiling water, chana and ginger. Bring to the boil, cover with a lid, then reduce the heat and gently simmer for 60-90 minutes, stirring occasionally. The cooking time depends on how long you soaked the lentils for - it’s ready when the lentils are tender.
Remove and discard the ginger.
If you want a thick, creamy pottage, blitz the dal for a few seconds with a stick-blender. If you want a thinner soup, add more boiling water and adjust the seasoning.
Serve with fresh coriander leaves scattered on top, a pinch of paprika and lemon wedges on the side.