Chana Dal Curry

This is a South Asian style curry made with chana dal and aromatic spices. This is really good with Indian style roti or naan, or even some basmati rice. If you want a spicy and filling meal, this is a perfect choice.

For our recipe we have used the Fortune Chana Dal provided to us by one of our partners, Standard and Origin (S&O). These lentils are unpolished to keep their natural value and taste intact. They are great for making curries, soups, and fritters.

If you can’t find Fortune Chana Dal from a shop near you, contact 301 5533 or 301 5522.

Serving size: 2-3 people

Ingredients:

For cooking chana dal

• ½ cup Fortune Chana Dal
• 2 cups boiling water (for soaking)
• 4 ½ cups water
• 1 large onion diced
• 1 large tomato diced
• 5 whole garlic cloves (peeled)
• 1-inch piece of ginger (finely chopped)
• 1 tsp turmeric powder

For the curry mixture

• 4 tbsp ghee
• 1 tsp cumin seeds
• 1 medium sized onion diced
• 1 medium sized tomato diced
• 3 green chillies (finely chopped)
• ¾ tsp salt
• ¼ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp chilli powder
• 1 tsp garam masala powder
• 1 tsp sugar
• 1 cup water

Instructions:

1. First, wash ½ cup Fortune Chana Dal until the water turns clear. Add it to a medium sized bowl along with 2 cups boiling water. Let it soak for 1 hour and drain the water.
2. Add the soaked chana dal to a large pot, along with 4 ½ cups water, 1 large onion diced, 1 large tomato diced, 5 whole garlic cloves (peeled), 1-inch piece of ginger (finely chopped), and 1 tsp turmeric powder.
3. Cover with a lid and cook on high heat for 45 to 55 minutes. Stir frequently using a wooden spatula so the dal is cooked more evenly, without burning. Once the dal is soft enough to break down easily, but not overly mushy, remove from heat and set aside.
4. To make the curry, add 4 tbsp ghee to a medium sized pot and melt it for around 2 minutes on medium low heat.
5. Then add in 1 tsp cumin seeds and stir with a wooden spatula until it starts to sizzle, which will take around 1 minute.
6. Add 1 medium sized onion diced and sauté on medium heat for around 5 minutes or until caramelized and browned.
7. Then add in 1 medium sized tomato diced and 3 green chillies (finely chopped). Continue to cook on medium heat for 5 minutes or until the tomatoes are mushy. Stir occasionally using a spatula.
8. Season with ¾ tsp salt, ¼ tsp turmeric powder, 1 tsp cumin powder, 1 tsp chilli powder, and 1 tsp garam masala powder. Mix well for 30 to 40 seconds on low heat using the spatula until evenly combined.
9. Add in the cooked chana dal mixture along with, 1 tsp sugar and 1 cup water. Mix well and cover the pot with a lid. Let the curry simmer for about 20 minutes on medium low heat, stirring occasionally. It will be a thick curry at this point. The curry is now ready to serve with some roti or rice.