Channa dahl recipe

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  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 277 calories / serving
  • Healthy
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dhal 2 (h)

Drain the chickpeas and put in a pan with the water. Bring to the boil and cook on a moderate heat for approximately 35 minutes or until they are well cooked and have gone mushy.

In a separate pan heat the oil, add the cumin seeds, mustard seeds, curry leaves and asafoetida (if using) and cook for approximately 1 minute taking care not to burn the mixture.

Add the Patak's Madras Paste and cook for a further 1 minute. Add the tomatoes and allow to cook for 2 minutes.

Remove the pan from the heat and add all the mixture to the cooked lentils. Check the seasoning, and adjust the salt and add the sugar. Squeeze in the lemon juice and stir through the chopped fresh coriander. Serve with chapattis and rice.

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  • Ingredients

  • 250g dried yellow split peas / lentils, soaked overnight in cold water
  • 2 tbsp vegetable oil or ghee
  • 1 tsp cumin seeds
  • few curry leaves
  • 1 tsp mustard seeds
  • pinch asafoetida (optional)
  • salt, to taste
  • 1 tsp sugar
  • 2 tbsp fresh coriander, chopped
  • juice of 1/2 lemon
  • 1 tbsp Patak's Madras Paste
  • 2 medium tomatoes, cut into thin wedges
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  • Energy 1171kj 277kcal 14%
  • Fat 8.4g 12%
  • Saturates 1g 5%
  • Sugars 3.5g 4%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 39.1g Protein 14.8g Fibre 17.2g

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