Million Dhallor Baby

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Next up, chana dhal.  Tasty and moreish.  That was dinner, on a humid Saturday night, along with freshly-fried flatbreads, samosa and bhaji.  We paddled in the big paddling pool in the back garden, drank copious amounts of vodka, and ate like slightly damp kings…..

Original found here:

http://www.spiceupthecurry.com/chana-dal-recipe/

 (Photo to be uploaded when WordPress stops fecking about)

 

Chana Dhal
 
Chana dal (yellow split lentils)
Vegetable oil
Ginger powder, red chilli powder, turmeric, coriander, garam masala, cumin, mustard seeds
One large green chilli, deseeded and chopped finely
Half a red onion, chopped finely
Two garlic cloves, chopped finely
Tin tomatoes
Salt
Rinse the lentils well under cold running water.
Soak overnight in a bowl of cold water.
Drain and rinse again.
Add to saucepan with cold water and a little salt.  Bring to the boil, then reduce the heat, partially cover and simmer until soft and mashable (around a hour-ish).  If scum forms on the surface of the water skim off.  Add extra boiling water if necessary to maintain whatever consistency you want the dhal to be.
Heat vegetable oil in a wok, add the ginger, garlic and green chilli.  Cook briefly.
Add chopped onion, cook until golden.
Add the tomatoes, cook for a another couple of minutes.
Add turmeric, red chilli powder, coriander, garam masala and a little salt.  Mix and continue to simmer.
Add the cooked lentils, stir, and bring to the boil.
In a separate pan heat a little oil, add the mustard seeds and heat until they pop.  Add cumin and red chilli powder.  Cook for about a minute.
Add to the lentil dhal, mix in and serve.
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