Name: Chana Dhal - Yellow Split Lentils - A Popular Curry House Side Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 300g dry chana dhal – soaked in water for two hours; 3 tablespoons ghee; 1 teaspoon cumin seeds; 1/2 teaspoon brown mustard seeds; 1 pinch asafetida; 1 - 5 green/red chillies – finely chopped; 5 cloves garlic – finely chopped; 3 tomatoes roughly chopped; 1/2 onion - finely chopped; 1 teaspoon turmeric; 1 tablespoon coriander powder; 1/2 teaspoon cumin powder; 1/2 teaspoon garam masala; salt to taste

So good!

Chana dhal is such a popular side dish at UK curry houses. It’s also quite good served on its own.

The first time I made a really good chana dhal, I was visiting Prashad in Bradford, the award winning vegetarian Indian restaurant.

The head chef Minal showed me her recipe and it was amazing. She used about four different types of lentils. Each of the lentils were cooked separately and then finally blended together with all the other ingredients.

I have since seen similar recipes made many times and cook them often at home too. Usually, the chana dhal you get at a curry house is made simply from chana lentils. I love this recipe and think you will find it very close if not exactly like the chana dhal you order at your favourite Indian restaurant.

The lentils need to be soaked for a good long while.

When cooking, be sure to skim all the foam off.

Then just let the lentils simmer until soft.

Meanwhile, make your tarka.

The fried onions are so good stirred into the dhal.

Don’t forget your spices.

Stir the tarka in when the lentils are good and soft.

The perfect side dish.

Yield: 4

Chana Dhal - Yellow Split Lentils - A Popular Curry House Side Dish

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

300g dry chana dhal – soaked in water for two hours
3 tablespoons ghee
1 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
1 pinch asafetida
1 - 5 green/red chillies – finely chopped
5 cloves garlic – finely chopped
3 tomatoes roughly chopped
1/2 onion - finely chopped
1 teaspoon turmeric
1 tablespoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
salt to taste

Instructions

Rinse the lentils in several changes of water and then place in a saucepan with 700ml water.
Bring the water to a boil and drizzle about a tablespoon of oil on top to stop the water from foaming over the top.
Skim any foam that does form. Reduce the heat and simmer until the lentils are soft - about 45 - 60 minutes. Do not strain. Allow the water to reduce down.
Meanwhile, in a separate pan, melt the ghee over medium high heat. Toss in the cumin seeds, mustard seeds and asafetida. Fry for about 30 seconds and then add the chopped garlic and chilli and sprinkle with a little.
Stir in the chopped onion and fry until the onion is soft and translucent.
Add the chopped tomatoes, turmeric, coriander powder and cumin powder.
Your channa dhal is ready when the lentils are nice and soft. You can serve it like this or do as many chefs and blend the lentils until creamy.
Whisk the onion and ghee mixture into the lentils and sprinkle in the garam masala.
To serve, top with a little chopped coriander and a little more garam masala if you like.

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Comments

Reluctant Housedad says

January 21, 2012 at 5:30 pm

I haven’t made this for ages. The recipes I’ve tried never achieved the authenticity of what you get in a restaurant. This looks the business and I’ll be giving it a whirl.

- Dan Toombs says
  
  January 22, 2012 at 9:29 am
  
  Thanks Keith
  
  This recipe will be in my upcoming e-book so if you think it can be improved in any way, please let me know.
  
VENKAT says

January 27, 2012 at 12:59 pm

are these dry channa. in that case should they not be soaked in water overnight.????????

in North India the;y also add garam masala powder

- Dan Toombs says
  
  January 29, 2012 at 11:51 am
  
  Hi Venkat
  
  I have used dry channa that needed to be soaked overnight. The last batch I purchased didn’t need to be soaked. I’m not sure why. I recommend following the instructions on the package. I am currently writing an ebook where I have added garam masala. It does bring out the flavours.
  
  Have you seen the garam masala recipes on my site?
  
  Thank you for stopping by.
  
  Dan
  
Fred Toombs says

February 23, 2012 at 7:38 pm

Hi Dan, is it possible to add “Print the recipe” it would help since I collect all of the Indian, Thai recipes on hard copy

Thanks

Fred Toombs

Adila says

February 25, 2012 at 9:02 pm

Hi, I tried this recipe and it was delicious!
Perfect for a novice like me. Will be trying some of the others
too. Thank you!

- Dan Toombs says
  
  February 26, 2012 at 11:37 am
  
  Thank you very much for that Adila. I’m really glad you liked it!
  
Claire Jones says

July 15, 2012 at 8:47 am

Should the chillies be added whole or chopped?

kate says

March 15, 2016 at 9:33 pm

many thanks cooked this dish for tonights tea and it was really smashing, very fragrant, shall use again!

- Dan Toombs says
  
  July 8, 2016 at 12:33 pm
  
  Thank you very much Kate. Really glad you liked it. 🙂
  
  Dan

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