Chana Daal

Tender split chickpeas bound in a creamy turmeric sauce. The final ghee tempering adds smoky depth and toasted spice aromas that hit the nose instantly.

• Prep time: 15 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 388
• Protein: 15 g
• Carbs: 48 g
• Fat: 16 g

Ingredients

• 250 g chana dal ( rinsed )
• 750 ml Mineral water
• 1 tsp Turmeric powder
• 1 tsp Gray sea salt
• 3 tbsp ghee
• 1 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( minced )
• 1 tsp Ginger powder
• 2 piece Round tomato ( diced )
• 1 tsp garam masala
• 1 tsp Whole cumin seeds
• 1 piece Hot chili pepper ( split lengthwise )
• 1 pinch asafoetida
• 10 g Fresh cilantro optional ( chopped )
• 20 g Fresh ginger ( grated )

Instructions

1. Cooking the peas

   Rinse the chana dal under cold water until it runs clear. Place it in a saucepan with the mineral water, turmeric, and salt. Bring to a boil, then simmer until the grains crush easily under finger pressure but keep their shape.

2. Aromatic base

   In a pan, heat some of the ghee. Sauté the chopped onion until translucent. Add the pressed garlic, grated fresh ginger, and ginger powder. When the aroma fills the room, stir in the diced tomatoes. Cook until the tomatoes soften and the fat begins to separate from the pulp.

3. Combining

   Pour this base into the pot of dal. Add the garam masala. Simmer over low heat for a few minutes so the sauce coats the peas well. If it's too thick, thin it with a little hot water.

4. The Tadka (Tempering)

   Heat the remaining ghee in a small ladle or pan. Add the cumin seeds, asafoetida, and split chili. As soon as the cumin crackles and browns, immediately pour everything over the dal. Cover immediately to trap the aromas.

Chef's tips

• Don't over-salt at the beginning, as salt can slow down the cooking of the pulses.
• The secret is in the Tadka: the ghee must be very hot so the spices release their essential oils instantly.

Storage

Keeps for 3 days in the fridge. The texture thickens as it cools; add a splash of water when reheating.