I got home from my month long trip and felt like I needed to re-learn how to cook after being away for so long. I can always count on a channa dal and lentil recipe to ease me into things! I especially love these kind of recipe because they keep so well and make for the perfect meal prep. Both dal. I freeze the leftover naan and reheat as needed (recipe is on my site and it makes 12). For the dal it stores well in the fridge or freezer and love this for a quick lunch or lighter dinner!
Naan recipe here
Chana Dal
Ingredients
Dal
- 2 cups dried channa dal
- 1/2 teaspoon turmeric
- Water as needed
- 3 tablespoons oil
- 1 small red onion thinly sliced
- 2 tomatoes chopped
- 5 garlic gloves minced
- 2 inch ginger grated
- 2 bay leaves
- Salt to taste
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1 teaspoon cayenne or to taste
- 1 tablespoon of kauri methi or to taste
- Chopped cilantro for garnish optional
Tadka
- 1/3 cup ghee
- 1/4 small red onion
- 2 dried chilis
- 3 garlic cloves thinly sliced
- 3/4 teaspoon Kashmiri chili powder
Instructions
Cook Dal
- Rinse your split chick peas (channa dal) with water by pouring water over it and draining it out.
- If you have time, you can soak for split chickpeas for about 2 hours and this will reduce cooking time. To soak, just place your rinsed chickpeas into a bowl and pour water over it until all the chickpeas are submerged .
- When ready to boil, pour off water, place in a large pot and top up with water until is about an inch below the water level. Add your turmeric to the water and bring to boil and cover with a lid, making sure that there is a vent hole for steam to escape.
- Reduce to a low boil and let cook for about 30-40 minutes or until the chickpeas are tender and fully cooked. You may need to add a it more water if it is evaporating too quickly but I don't like to add too much water so I can avoid discarding water before finishing off the lentils. If you have too much water in lentils you may either water to pour some out when your lentils are fully cooked or keep your lentils uncovered to water evaporates quicker.
- While your lentils are cooking, in a pan on medium heat add your vegetable oil, your bay leaves and sliced onions and sauté for 4 minutes until they are softened and start to brown.
- Add your minced garlic and grated ginger and sauté for about a minute and a half to 2 minutes until the raw smell is gone but garlic is not burning.
- Add your diced tomatoes and sautee for 6-8 minutes until tomatoes are cooked and have broken down.
- Season this with all your dry spices and salt to taste.
- Saute for about 4 more minutes after spices have bene added, remove from heat and set aside until your lentils are cooked.
- When your lentils are cooked, add your tomato mixture to your lentils and stir until well combined. I like my lentils to me a thick soup consistency but the consistency of your lentils is completely your preference. Be cognizant that if you add more water to your lentils, you may need to adjust seasoning (salt, dry spices etc)
Make Tadka
- In a small pan add your ghee and let melt and heat up.
- Add your onions and fry for about a minute until they start to get some colour.
- Add your chili peppers garlic and Kashmiri and at this point your ghee will be very hot and your garlic will start to brown quickly As soon as you see the garlic start to brown watch closely because it may require only about 30 more seconds until you have to pull it from the heat. Garlic burns very easily.
- Pour this tadka into your cooked lentils and mix in to add more flavour. I reserve a bit of the tadka to top individual serving dishes.
- Serve your lentils hot with naan, rice or other dish of your choice and you can top with fresh topped cilantro if you choose.
