CHANNA DHAL

This recipe was inspired by a visit to Prashad in Bradford. Head chef Minal Patel used four different types of lentil, cooked separately then blended together with the other ingredients. Usually the channa dhal you get at a curry house is made simply from channa lentils, so I’ve simplified Minal’s recipe a little for you here.

Serves 4 or more as part of a multi-course meal

300g (10½oz) channa dhal (a type of yellow lentil, from supermarkets), soaked in water for 30 minutes 1tbsp rapeseed oil

3tbsp ghee

½tsp brown mustard seeds

1tsp cumin seeds

A pinch of asafoetida (a very pungent Indian spice, from larger supermarkets and Asian supermarkets) 1tsp ground turmeric

½ an onion, finely chopped

5 garlic cloves, cut into slivers

1tbsp garlic and ginger paste (see tip across the bottom of the page)

1-5 fresh green bullet chillies (from Asian supermarkets), to taste, finely chopped 3 tomatoes, roughly chopped

1tbsp ground coriander

½tsp ground cumin

½tsp garam masala

Salt

Chopped fresh coriander, to serve

Drain the lentils and rinse in several changes of water, then place in a pan with 700ml (1¼pt) fresh water. Bring to a boil and drizzle the oil on top to stop the water from foaming over the top. Reduce the heat and simmer for 45-60 minutes, skimming off any foam that does form, until the lentils are soft but with a little bite to them. Do not strain – the water should have reduced down.

Meanwhile, in a separate pan, melt the ghee over a high heat. When it is very hot, add the mustard seeds. They’ll begin to pop. Reduce the heat to medium-high and add the cumin seeds and asafoetida. Cook for 30 seconds, then add the turmeric and onion and fry for 3-5 minutes until soft and translucent. Stir in the slivered garlic, garlic and ginger paste and chillies. Cook, stirring constantly, for another 30 seconds.

Returning to the dhal, reduce the heat to medium and stir in the tomatoes, coriander and cumin, and bring to a gentle simmer. Keep warm. You can leave the dhal as it is, or whisk or blend it until creamy. Stir the onion and ghee mixture into the lentils and sprinkle the garam masala over. Add salt to taste and top with a little chopped coriander.