Indian Chana Dal – Sweet and Salty

As some of you may know I am a BIG dal fan. Huge in fact, I love the stuff, and I am always trying to convert the uninitiated. Dal is an Indian lentil soup, or porridge of sorts, that can vary in consistency depending on personal preference. There are so many varieties, using a wide range of lentils, that there is at least one to appeal to every palate. For the most part (some need soaking) they are quick and very easy to make. Once you have bought a few staple ingredients for your pantry, you will find that cooking dal is a very economical meal to cook and, for many in the Indian subcontinent, an essential source of inexpensive protein.

Chana dal, also known as cholar or yellow split lentil, is one of my personal favourites. It is absolutely delicious with delicate sweet undertones coming from the coconut and sultanas. I use desiccated coconut, however in India as coconuts are more readily available, they often use shavings of freshly fried coconut. I eat it for lunch or dinner, although out in India it is even served up for breakfast!

Unlike the red split lentil dal, which I spoke about in an earlier blog, you need to think a little ahead for this dal as the yellow split lentils need to soak for a number of hours. I always soak them over night, but if you check on the packet you will probably find that you can soak them in the morning and they will be ready to cook by the afternoon/evening.

Chana Dal

Serves 4-6

300g of chana dal, soak overnight

1 tbsp of oil

1 tsp panch phoron

3 bay leaves

1/2 tsp turmeric

1/2 tsp chilli powder (more if you prefer it hot)

sultanas, handful

1 tsp of ghee/butter (optional)

1 tsp of sugar

1 tsp salt

2 tsp of desiccated coconut

  1. Before cooking soak the lentils overnight ideally or at least for a few hours.
  2. After soaking, remove the water and refresh with more water. Boil on a low heat, until soft, approx. 20 mins (45mins + if not soaked). You will know they are soft when you are able to squeeze them easily between your fore finger and thumb. If they are still a little hard, leave them to boil for longer.
  3. In a new pan heat a tablespoon of oil on a low heat. Add the panch phoron, bay leaves, turmeric, chilli powder, sultanas, salt and sugar.
  4. Move around the pan for 20 seconds max, so that it does not burn, and add a couple of spoonfuls of chana dal and stir into the pan. Then transfer all of the contents of the pan into the original pan. Add more salt if necessary.
  5. Add the ghee/butter if using. Sprinkle the desiccated coconut over the top of the dal and let it simmer for a few minutes.

Other additions to this dal is to add fresh green or dried red chillies instead of curry powder. If you have fresh coconut to hand then thinly slice it into pieces (no more than a handful) and bronze initially in a little ghee, remove and place to one side. Scatter on top at the end instead of the desiccated coconut.

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