Chana dahl with fresh coriander
Split chickpeas hold together on cooking to create a chunky dahl. You could also use split lentils here for a smoother result, but reduce the water to 750ml and the cooking time to 45 minutes. Kashmiri chilli powder is milder than regular chilli power.
This dish, like the other two in this menu, can be made a day or two in advance and reheated – in fact, the flavours will develop over time and become even better.
300g chana dahl or split yellow or red lentils 1 large handful coriander, leaves and stems
separated
2 cloves garlic, sliced
1 tbsp chopped fresh ginger
1 tbsp chopped fresh turmeric or 1 tsp ground
turmeric
1⁄2-1 tsp Kashmiri or regular chilli powder
(optional)
11⁄2 tsp salt
2 tbsp ghee or butter
1 tsp cumin seeds
Lemon or lime wedges to serve
Pick through the dahl to remove any foreign particles and wash thoroughly.
Put dahl to a large, heavy-based saucepan, add 1 litre water, bring to the boil and boil for about 5 minutes, spooning off any scum that forms on top. Reduce to a simmer.
Chop the coriander stems and add to the dahl along with the garlic, ginger, turmeric and chilli powder, if using. Simmer with the lid slightly ajar for 11⁄2 hours, stirring occasionally and adjusting the salt to taste in the last half hour, until the dahl is cooked and has the consistency of thin porridge. Stir in the lemon juice.
Melt the butter or ghee in a small saucepan, add the cumin and simmer for a minute. Finely chop the coriander leaves.
Spoon the cumin over the dahl, scatter with the coriander and serve with lemon or lime wedges for squeezing.
Serves 6