Channa dhal recipe

Recipes

Chris and Carolyn Caldicott
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This is a dhal made from split chickpeas and tempered with fried fresh coconut and raisins.

225 g channa dhal (or if you can't find it, yellow split peas/lentils are a good alternative)
1.5 l water
1 tsp ground turmeric
0.5 tsp chilli powder
1 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
6 green chillies, slit down the side
2 teaspoons jaggery or brown sugar salt to taste
2 tablespoons ghee or buttter
0.25 small coconut, finely diced
2 tablespoons raisins, soaked in water
4 bay leaves
1 teaspoon garam masala

7.9 oz channa dhal (or if you can't find it, yellow split peas/lentils are a good alternative)
2.6 pints water
1 tsp ground turmeric
0.5 tsp chilli powder
1 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
6 green chillies, slit down the side
2 teaspoons jaggery or brown sugar salt to taste
2 tablespoons ghee or buttter
0.25 small coconut, finely diced
2 tablespoons raisins, soaked in water
4 bay leaves
1 teaspoon garam masala

7.9 oz channa dhal (or if you can't find it, yellow split peas/lentils are a good alternative)
6.3 cups water
1 tsp ground turmeric
0.5 tsp chilli powder
1 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
6 green chillies, slit down the side
2 teaspoons jaggery or brown sugar salt to taste
2 tablespoons ghee or buttter
0.25 small coconut, finely diced
2 tablespoons raisins, soaked in water
4 bay leaves
1 teaspoon garam masala

Place the channa dhal in a saucepan with the water and bring to the boil. Remove any foam that rises to the surface. Add the turmeric and chilli powder, cover the pan and gently simmer until the dhal is soft.
Mash the dhal with a potato masher to break it up a little. Combine the coriander, cumin and garam masala with a little water until a paste forms, and add to the dhal along with the green chillies, jaggery or brown sugar and salt to taste. Continue cooking for a further 5 minutes.
Heat the ghee or butter in a small frying pan. When hot, add the coconut and raisins, and fry until golden. Add the bay leaves and garam masala, fry for 1 minute and pour on to the dhal.

Recipe taken from World Food Cafe: Vegetarian Bible published by Frances Lincoln

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