Chana Daal with Tomato and Cumin, served with Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 250 g yellow split peas
- 300 g basmati rice
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 300 g chopped tomatoes
- 0.5 tsp ground turmeric
- 1 tsp cumin seeds
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 576 kcal
- Protein
- 21.6 g
- Carbohydrate
- 99.4 g
- of which sugars
- 7 g
- Fat
- 8.6 g
- of which saturates
- 0.8 g
- Fibre
- 9.5 g
- Salt
- 0.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the yellow split peas, then put them in a pan with the ground turmeric and 900ml water. Bring to the boil and simmer for 30-35 minutes, stirring occasionally, until soft.
- 2
Meanwhile, cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 3
Heat the vegetable oil in a small pan, add the cumin seeds and let them sizzle for 30 seconds, then add the onion and fry for 6 minutes until golden.
- 4
Add the garlic cloves and fresh ginger and fry for 1 minute, then stir in the chopped tomatoes and cook for 6 minutes until softened.
- 5
Tip this tarka into the cooked split peas and simmer together for 5 minutes.
- 6
Scatter with the fresh coriander and serve with the rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.