Dal is a term used in the Indian subcontinent for dried, split pulses. Chana Dal, also known as Channa Dal and Chana Dahl, is high in fibre and helps to lower cholesterol. Chana Dal also has a very low hypoglycaemic index, which is important for those with diabetes. Chana dal is a helpful source of zinc, folate, calcium and protein. It is low in fat and most of it is polyunsaturated. This recipe was once described as cheap, healthy and tasty. What more do you want or need for a side dish. Served with Lamb Curry and Tarka Dal for a superb meal that your friends and family will enjoy. This recipe works every time and is ideal as a main dish or as a side dish.
- Soak the chickpeas for 24 hours in clean cold water.
- Drain the chickpeas and put in a pan with the water. Bring to the boil and cook on a moderate heat for approximately 35 minutes or until they are well cooked and have gone mushy.
- In a separate pan heat the oil, add the cumin seeds, mustard seeds, curry leaves and asafoetida (if using) and cook for approximately 1 minute taking care not to burn the mixture.
- Add the Madras Paste and cook for a further 1 minute.
- Add the tomatoes and allow to cook for 2 minutes.
- Remove the pan from the heat and add all the mixture to the cooked lentils.
- Add salt to taste and add the sugar.
- Squeeze in the lemon juice and stir through the chopped fresh coriander. Serve with chapattis and rice.