Name: Channa Dhal Recipe
Cook time: 105 min
Total time: 105 min
Yield: 1
Cuisine: indian
Ingredients: 1 1/2 cup yellow split peas washed; 2 tsp black mustard seeds; 12 fresh curry leaves; 1 tbs ground cumin; 3 cm fresh ginger minced; 4 garlic clove minced; 1 tbs ground turmeric; 1 tomato diced; 1 onion diced; 2 tsp coriander seeds ground; 1 tbs canola oil; 1 cup plain yoghurt *to serve; 1 pinch fresh coriander *to decorate; 1 cup tomato diced *to decorate

by pinky34 Last updated on 07/09/2019

A soup-like vegetarian curry dish. - pinky34

Ingredients

1 1/2 cup yellow split peas washed
2 tsp black mustard seeds
12 fresh curry leaves
1 tbs ground cumin
3 cm fresh ginger minced
4 garlic clove minced
1 tbs ground turmeric
1 tomato diced
1 onion diced
2 tsp coriander seeds ground
1 tbs canola oil
1 cup plain yoghurt *to serve
1 pinch fresh coriander *to decorate
1 cup tomato diced *to decorate

Method

Step 1

Heat oil and add mustard seeds until they pop.
Step 2

Add cumin, coriander seeds, turmeric and curry leaves, and fry until fragrant.
Step 3

Add ginger, garlic, onion and fry off gently.
Step 4

Add tomato to make curry paste.
Step 5

Add dahl and 6 cups of water.
Step 6

Simmer for 1½ hours until dahl is tender and cooked as desired.
Step 7

Serve with rice and roti.

Recipe Notes

from Australia’s Best Recipes team

I prefer to use channa dhal which can be purchased at Indian grocers. This dish is best prepared in a pressure cooker, but can be simmered in a sauce pan. I usually add chilli to this recipe after I hear the mustard seeds pop. You can cook until the dahl loses it shape and becomes pulp, or stop cooking when dahl is tender but still holding its form. Play with this recipe to see if you like it thick or more watered down, and adjust spices to taste. Suitable for vegetarians and vegans if you omit the yoghurt.