How to make it

  • Soak the lentils in fresh water for an hour
  • Cook the lentils with the turmeric and salt in enough water just to cover until tender but not completely cooked and the water has evaporated. Set aside.
  • Heat the oil in a saucepan. Add the cumin seeds and fry until they crackle.
  • Add the onions and sauté until golden brown
  • Stir in the ginger and garlic puree and the chilli powder
  • Stir fry for 2 to 3 minutes, then add the tomatoes and cook for 15 to 20 minutes or until you have a course puree
  • Add the parcooked lentils and simmer gently until they are tender.
  • To serve, garnish with chopped coriander leaves and fresh green chilli

Reviews & Comments 0

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    " It was excellent "
    jeef_boner ate it and said...
    Went well with my butter chicken and aloo gobi tonight! Thanks!
    Was this review helpful? Yes Flag
    " It was good "
    mommyandkeiki ate it and said...
    My family liked it! Even the six-year old had several small helpings to go with her naan. Not overly spicy. There are a lot of red onion but it doesn't taste overpowering. Will make again! Thank you! Next time I will add exactly enough water that JUST covers the chana dahl so that I don't lose the salt and some tumeric in the runoff and that way I wont cook it as long. Good directions.
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