Chana dal has a lovely creamy texture from cooking the peas until soft and a bit beyond, becoming thick and creamy. Chetna Makan finishes this recipe with a lovely onion leek and garlic tadka. You can enjoy this with either naan or rice, or just as a soup with some bread on the side.
- CourseMain meal
- Prepare10 mins
- Cook45 mins
- Total time55 mins
Put the split peas into a large saucepan, add 1.4L cold water and soak for 1 hour. Add the salt and turmeric, bring to a boil, then cook over a medium heat for 50-55 minutes, until soft and cooked.
Heat the oil in a frying pan over a lowmedium heat and add the cumin seeds. Once sizzling, add the onion and leek and cook for 10 minutes until softened and cooked down.
Stir the garlic into the leeks and onion, then cook for 1 minute more. Add the chilli powder and dill and mix together well. Spoon over the dal and serve.
If it helps, the split peas can be put to soak in the morning or at lunchtime, in the fridge until ready to cook in the evening.