4oz channa dal
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
3 dried red chillies
1 tablespoon shredded coconut
2 tablespoons ghee or vegetable oil
225g tomatoes, skinned and chopped
½ teaspoon turmeric
1 tablespoon lemon juice
1 teaspoon treacle
1 teaspoon salt
Lemon slices and coriander springs to garnish
Pick over the dal and remove any seeds or dirt.
Put into a sieve and wash thoroughly under cold running water. Drain
Place the dal in to a pan, cover with 1 pint water and bring to
the boil. Cover and simmer for a hour or to tender.
Finely grind the cumin, coriander, fenugreek, chillies and coconut.
Heat the ghee in a frying pan, add the spice mixture and fry stirring
for 30 seconds, and set aside.
Mash or liquidise the dal and transfer to a large pan, stir in the
tomatoes, spices, turmeric, lemon juice, salt and add a further
½ pint water.
Bring to the boil, then lower the heat, cover and simmer for 20
minutes. Taste and adjust the seasoning and turn into a serving
dish. Garnish with lemon slices and coriander.