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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