- 1/2 tsp salt
- 1/2 tsp turmeric
- 2 tsp rapeseed oil
- 1 tsp black mustard seeds
- 2 tsp grated ginger
- 1 tsp grated garlic
- 2 medium red onion, chopped
- green chillies, chopped (to taste)
- 1 large tomato, finely chopped
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp Kashmiri chilli
- 1 tsp fenugreek leaves
- 250 g chana dal
Soak the chana dal in cold water for about 30 minutes before you start cooking.
Put the soaked dal in a pan of water, add half a tsp of salt and turmeric and bring it to the boil with the lid on. The dal should take about 30 minutes to cook.
Heat 2 tsp of rapeseed oil in a frying pan, then add the mustard seeds, the grated ginger, the grated garlic, the chopped onion and the green chillies, and mix well. Add the tomato, a pinch of salt, the garam masala, the coriander powder and the Kashmiri chilli. Keep stirring as everything cooks down, and when the onions have softened, remove from the heat.
When the dal is cooked, and most of the liquid has evaporated off, add the tomato and spices to the dal and mix well.
Sprinkle with fenugreek leaves, and serve with chapati.