Coconut Channa Dal Recipes

Steps:

• Rinse the lentils well in cold water, then drain.
• Heat the oil in a large, heavy-based, preferably non-stick, saucepan and saute the onion and garlic with the curry leaves, chili and mustard seeds, until golden and fragrant.
• Add the drained lentils, turmeric, cinnamon, cloves, cardamom pods, fenugreek, asafetida powder and coconut milk.
• Mix well, then add the water.
• Bring to the boil, then reduce heat, cover, and simmer gently for 40 minutes, or longer if necessary. Stir occasionally to ensure the dal does not stick to the bottom of the pan.
• You may choose to increase the cooking temperature, and/or partially uncover the dal towards the end of the cooking time, if you prefer your dal with less fluid (as I do), rather than 'soupy'.
• When the dal is soft, season to taste with sea salt. Garnish with chopped cilantro and serve with curry dishes and rice or parathas.

Steps:

• Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
• Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
• Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.