Spicy Vegan Chana Dal
Course: Lunch Servings: 4
Prep time: 10 min Cook time: 1 hour
Difficulty level: Easy (lots of boiling)
Author: Jennifer Sargison
Dhal has got to be one of my favourite dishes to eat. It’s not only really tasty but it’s also so easy to make. You’ll just need to make sure you leave the Chana dal to soak overnight, that’s the only hard bit to remember!
You’ll need quite a few spices for this recipe but it’s really worth investing in them as they can be used for many more recipes. You can easily tweak the ingredients adding more or less of your favourite spices.How about some delicious homemade flat bread to mop all all that lovely sauce? Check this amazing flatbread recipe here
This is close to where I stayed in India and where I enjoyed Dal every day
I spent a month in India whist I completed my yoga training and we ate dal every day, sometimes twice a day and I loved it!
Myself and my daughter completed our yoga training fuelled mostly on Dal :)
TOP TIP - Make sure you buy Chana dal and not lentils. Lentils will go mushy whilst Chana dal has a nice bite and texture to it one cooked and stays nice and whole
You’ll need to soak a couple of cups of Chana dal in a saucepan over night, covered with water
When you are ready to cook your meal you’ll need to rinse the Chana dal and start to boil it whilst you prepare the sauce.
Ingredients
2 cups of pre-soaked Chana dal
1 tin of tomatoes
Grated or chopped ginger (about an inch)
1 teaspoon of the following; coriander, turmeric, paprika, salt
Half a chilli (or a whole if you like more spice)
1 teaspoon of gram masala
1 teaspoon cumin
Pinch of asafoetida (alternative to using an onion)
Pinch of cayenne pepper add more or less to your liking.
2 cups of water
Method
Pop the Chana dal on and boil for around 40-45 minutes.
As the Chana dal is boiling you may prepare the sauce.
Blend the tomatoes, ginger, coriander, turmeric, paprika, salt and chilli together to form a smooth paste and after the dal has been boiling for 40 ish minutes drain and add the tomato mixture. Add a couple of cupfuls of water and continue to boil.
Then simply fry the mustard seeds, gram masala, cumin, asafoetida and cayenne pepper (the smell will be delicious)
Add the fried spices to the boiling pot.
Keep boiling for another 20 minutes, add more water if it’s looking too thick
Keep an eye on the dal and keep remembering to stir so it doesn’t stick.
Serve in a nice big bowl and top with some homemade salsa and a side of flat bread to help mop up the saucy dal :)
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x