Indian cuisine · Soups & Stews

Chana Dal

Split chickpeas simmered soft with ginger and turmeric, finished with a hot ghee tadka.

Ingredients · for 4 servings

• 200 g chana dal (split yellow chickpeas)
• 1 piece ginger (4 cm)
• 1 tsp turmeric
• 2 tomatoes
• 1 onion
• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 dried red chili pods
• 1/2 tsp asafoetida (hing)
• 1 tsp garam masala
• 1 bunch fresh coriander
• Salt

Instructions

1. Wash the chana dal thoroughly and soak for at least 1 hour, ideally overnight, then drain.
2. Bring the dal to a simmer with 900 ml water, turmeric, half the grated ginger and a little salt, and cook covered for 35–40 min until the split peas are soft but still hold their shape.
3. Finely dice the onion and chop the tomatoes small.
4. Heat the ghee in a small pan, toast the cumin seeds and dried chili pods for 30 sec until the cumin crackles, then add the asafoetida and remaining ginger.
5. Fry the onion for 5–6 min until golden brown, add the tomatoes and continue frying for 4 min until they break down.
6. Pour the hot tadka over the dal, season with garam masala and salt, sprinkle with coriander and serve with rice.