Chana dahl
Ingredients
500g split peas
4 tablespoons
4 tablespoons garlic oil
1/2 a thumb-size piece of ginger
1 zucchini
4 medium ripe tomatoes
3 tsp sea salt
2 tsp ground cumin
pinch of cayenne pepper
1 tsp ground turmeric
3 tsp medium curry powder
1 tsp freshly ground black pepper
3 tbsp tamari
juice of 1 lime
small bunch of fresh coriander
Method
Peel and finely slice the onions, garlic and ginger. Cut the courgette into bite-size pieces and roughly chop the tomatoes
Saute the ginger in garlic oil for 5 minutes. Stir regularly, adding more water if they start to stick to the bottom of the pan. When the onions are soft, add the zucchini, tomatoes, nutirtional yeast and 1 tsp salt. Cover the pan and cook gently over a low heat for 5-10 minutes, stirring occasionally.
Add the lentils, spices, tamari, lime juice, the remaining salt and 2 litres of water, and bring to the boil. Reduce to a low heat and simmer for 25 minutes, or until you are happy with the texture of the dahl. Stir regularly, as lentils have a tendency to stick
Finely chop the coriander and sprinkle over the dahl. Serve with brown rice or toasted wholemeal pitta breads, cut into soldiers. Mango chutney is also a nice accompaniment
Original recipe: Red lentil dahl
