Saturday, 7 September 2013
Chana dal - 200 g, washed and soaked for 3 hours
Olive oil - 0.5 tbsp
Cumin seeds - 1 tsp
Garlic - 2 cloves, finely chopped
Ground coriander - 1 tsp
Ground turmeric - 0.5 tsp
Chilli flakes - pinch
Tomatoes - 3 large, chopped
1) Drain the chana dal and place in a large saucepan. Cover with water to an inch above the lentils and cook for 10 to 15 minutes until tender.
2) Meanwhile, heat the oil in a frying pan and add the cumin seeds. When they begin to sizzle add the garlic and cook for a minute.
3) Add the spices and tomatoes and cook until the tomatoes turn mushy. Add the tomato mixture to the lentils and stir well.
4) Simmer for 5 to 10 minutes and then serve with rice or flatbreads.