Dal

Dal

By
From
Cut the Carbs!
Serves
2-4

A great dal recipe is an asset for life. A note: while yellow split peas and chana dal look very similar, they are different (if you look closely, dal have a rippled exterior). It’s the yellow split peas which cook down to mush more quickly, whereas the hardier dal will allow you to take a hand whisk to them after cooking, providing a good textural mix of rough and smooth. In order to insert a good jolt of flavour, cook the tarka seasoning separately and then fold it through at the end. The apple cider vinegar is not a traditional inclusion, but I think you’ll find it does wonders.

Ingredients

Quantity Ingredient
225g chana dal, soaked in 500 ml water for 1 hour
800ml water
1 teaspoon ground turmeric

Tarka seasoning

Quantity Ingredient
1 onion, peeled
3 roma tomatoes
2 garlic cloves, peeled
2 tablespoons neutral-tasting oil
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
1 tablespoon apple cider vinegar

To serve

Quantity Ingredient
fresh coriander
chopped red chilli

Method

  1. Drain the soaked dal and rinse it well until the water runs clear.
  2. Put the dal in a heavy-based saucepan or casserole dish with the water and turmeric. Set over medium heat and bring to the boil, skimming off any froth that forms on the surface using a spoon. Lower the heat so that the water is just simmering and clamp on a lid. Cook for about 40 minutes, checking occasionally to make sure there is still enough liquid in the pan. When the dal is pliable and there’s a scant amount of liquid left, take the pan off the heat. (If the dal is soft but you still have an excess of water, drain off all but about 100 ml of the cooking liquid.) Use a whisk to form a rough purée out of the dal and liquid.
  3. To make the tarka seasoning, use a food processor to blitz the onion, tomatoes and garlic to a paste.
  4. Heat the oil in a frying pan and fry all the spices for 1–2 minutes, until fragrant. Add the onion-tomato paste and cook over medium heat for 2–3 minutes until everything has darkened and the raw onion taste has disappeared.
  5. Stir the tarka seasoning, salt and vinegar into the dal and heat through before serving with coriander and chilli sprinkled over the top.
Tags:
healthy
low carb
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again