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Creamy chana dal

Creamy chana dal

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.

3 out of 5 stars(3) Rate this recipe
Gluten freeVeganVegetarianHealthyHigh fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins
  • Plussoaking

Ingredients

  • 250g yellow split peas
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 4 tbsp sunflower or rapeseed oil
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 4 clove/s garlic, finely chopped
  • 1 tsp mild chilli powder
  • ¼ x 20g pack dill, leaves only, finely chopped

Method

  1. 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.

  2. 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.

  3. 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.

Cook’s tip

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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,190kJ/ 285kcals

Fat

13g

Saturated Fat

1.5g

Carbohydrates

24g

Sugars

4.3g

Fibre

14g

Protein

12g

Salt

1.3g

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