Punjabi Chana Dal with Garlic and Cumin Tempering
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Ingredients
- 200 g chana dal
- 1 onion, finely chopped
- 5 garlic cloves
- 10 g fresh ginger, grated
- 150 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 2 dried red chillies
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 288 kcal
- Protein
- 11.7 g
- Carbohydrate
- 34.7 g
- of which sugars
- 5.3 g
- Fat
- 10.1 g
- of which saturates
- 0.9 g
- Fibre
- 6.5 g
- Salt
- 0.05 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 chana dal and boil in 700ml water with the ground turmeric for 30 minutes until soft, skimming off any froth.
- 2
Heat the vegetable oil in a small pan and fry the cumin seeds and dried red chillies for 30 seconds until fragrant.
- 3
Add the garlic and ginger and cook for 1 minute, then add the chopped onion and cook for 6 minutes until golden.
- 4
Stir in the finely chopped tomatoes and cook for 5 minutes until softened.
- 5
Stir the tempering into the cooked dal and simmer together for 5 minutes, adjusting the consistency with a little water.
- 6
Season to taste and scatter with the chopped coriander before serving with rice or flatbread.
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