Chana Dal (John Dahl) Indian Style

Ingredients

• 250 g Chana dal (split chickpeas) (Soaked 6 h then drained)
• 500 ml Water (for cooking the dal) (Approximately double the volume of the dal after draining)
• 2 cuillère à café Turmeric powder (Adds color and flavor)
• 1 cuillère à soupe Coriander seeds (Crushed before adding)
• 1 piece Bay leaf (Added during dal cooking)
• 1 cuillère à café Salt (Add when the water begins to reduce)
• 10 cl Tomato puree (Added at the end of dal cooking)
• 3.5 cuillère à soupe Ghee (clarified butter) or vegetable oil (For the tadka (tempering))
• 1 cuillère à café Cumin seeds (For the tadka)
• 1 piece Medium onion (Finely sliced)
• 2 clove Garlic (Minced)
• 5 g Fresh ginger (Grated)
• 1 piece Red chili (Sliced into strips, adjust to desired heat)
• 2 cuillère à soupe Fresh cilantro (Chopped, added at the end of cooking)
• 2 cuillère à soupe Curry powder (For the tadka)
• 0.5 cuillère à café Chili powder (mild or hot) (Adjust the heat)
• 450 ml Water (for the tadka) (Dilutes the tadka spices)

Instructions

1. Soak the chana dal

   Rinse the chana dal, place it in a large bowl, cover with water and let soak for 6 hours. Drain before cooking.

   Time: PT6H

2. Cooking the dal (first phase)

   Transfer the drained dal to a large pot. Add 500 ml water, 2 tsp turmeric, 1 tbsp crushed coriander seeds and 1 bay leaf. Bring to a boil, then reduce to medium heat and simmer for 25 minutes.

   Time: PT25M

   Temperature: feu moyen à vif

3. Adding salt and extended cooking

   When the water begins to reduce, add 1 tsp salt. Continue cooking on low heat until the dal is tender, about 35 additional minutes (total cooking time ≈ 1 hour).

   Time: PT35M

   Temperature: feu doux

4. Incorporating the tomato puree

   Stir in 10 cl tomato puree into the cooked dal, mix and let simmer for 2 minutes so the flavors meld.

   Time: PT2M

   Temperature: feu doux

5. Prepare the fresh aromatics

   Thinly slice the red chili, grate the ginger (5 g) and chop the fresh cilantro (2 tbsp). Set aside.

   Time: PT5M

6. Prepare the tadka (tempering)

   Heat 3.5 tbsp ghee or oil in a pan over medium heat. Add 1 tsp cumin seeds and let sizzle (≈ 30 s). Add the sliced onion and sauté until translucent (≈ 3 min). Stir in minced garlic, grated ginger and red chili, cook 1 minute. Add 2 tbsp curry powder and 0.5 tsp chili powder, mix for 30 s. Pour in 450 ml water, bring to a gentle boil and cook 2 minutes so the spices release their aromas.

   Time: PT10M

   Temperature: feu moyen

7. Mix the tadka into the dal

   Pour the hot tadka over the cooked dal, gently stir to fully incorporate the flavors. Add the chopped fresh cilantro and give a final stir.

   Time: PT2M

8. Serving

   Serve the hot dal with steamed basmati rice or naan bread. Optionally garnish with a drizzle of lemon juice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

8 g

Fiber

8 g