Chana Dal with Garlic Tarka

Updated at: Fri, 29 Dec 2023 23:44:20 GMT

Step 1

Rinse the dal in a couple of changes of cold water, until the water runs clear, and then put in a bowl with warm water to soak for ~15 minutes. The longer the soak the better.

Step 2

Add the dal to a saucepan. Pour in 5 cups of cold water, bring to a boil. Turn heat down extremely low and cook for around 40 minutes, or until cooked. If dal are not at least chalky by 20 min, increase the temperature. Scum will appear while you're boiling, which is completely normal; just remove it using a spoon. Check the pan regularly top up the water if necessary.

Step 3

Put 1 tablespoons of oil into a frying pan on a medium heat and, when it's hot, add the cumin seeds. Wait until they begin to sizzle or become fragrant. Add the onion.

Step 4

Cook onions on medium for 5 min and then turn down slightly to cook for ~40-60 minutes, adding water to prevent burning. Prepare peppers while the onions cook, checking/stirring at least every minute or so.

Step 5

Remove the stems from the dried peppers and stab in multiple locations. Add to a ceramic bowl with enough water to cover. Cover the bowl with a plate and microwave for ~5 minutes on high power. The resulting peppers should be soft and mushy. Let sit to cool.

Step 6

Add garlic to the onion and fry for a couple of minutes until slightly browned and fragrant.

Step 7

Combine the onion mixture with the garam masala, chili powder, and salt.

Step 8

When the lentils are soft, with no bite or chalky texture, drain off any additional water. Add the spice/onion mixture to the dal and fold in until cohesive. Taste and adjust any seasoning and add water to adjust the consistency to your liking.

Step 9

For the final flourish, make the garlic tarka. Before beginning, ensure you have all ingredients measured and a lid close by. Carefully wipe the frying pan clean with some paper towels and put it on a medium heat.

Step 10

Add oil, followed by a few of the yellow mustard seeds. When they pop, add both mustard seeds. Use the lid to keep the seeds within the pan. Add the garlic and the red chilis (including water). Watch you don't cook the garlic for too long, as it will taste bitter. The very moment the edges of the garlic start to turn golden, take it off the heat.

Step 11

Drizzle the tarka over the dal. Remove the red chillies or press the softened chili against the wall of the pan to break up. Stir through and serve alongside rice, chapatis and some pickles.

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