Channa Dahl

This recipe was once described as cheap, healthy and tasty. What more do you want or need for a side dish.

This recipe was once described as cheap, healthy and tasty. What more do you want or need for a side dish.

Prep Time 10

Cook Time 40

Total Time 1 50

Servings people

Soak the chickpeas for 24 hours in clean cold water.
250 g dried yellow split peas
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.
2 tbsp vegetable oil, 1 tsp cumin seeds, 1 tsp mustard seeds, 4 leaves curry leaves
Add the Madras Paste and cook for a further 1 minute.
1 tbsp Madras Paste
Add the tomatoes and allow to cook for 2 minutes.
2 medium tomatoes
Remove the pan from the heat and add all the mixture to the cooked lentils.
Add salt to taste and add the sugar.
salt, 1 tsp sugar
Squeeze in the lemon juice and stir through the chopped fresh coriander. Serve with chapattis and rice.
1/2 large lemon, 2 tbsp coriander