Channa Dhal
Channa Dhal is one of our most favourite dhals from India. We first had it in Jaipur and have been cooking it ever since!
Channa Dhal
Servings: 4 people
Calories: 278kcal
Ingredients
- 225 g Channa Dhal yellow split peas are an alternative
- 1 large Onion finely sliced
- 2 Dried Red Chillies
- 1 Cinnamon Stick about 6-7cm broken into 2-3 pieces
- 6 green Cardamoms spit open at the top
- ½ tsp Turmeric
- ½ tsp Chilli Powder scant, between ¼ and ½ tsp
- 2 large Tomatoes skinned and deseeded
- 600 ml Warm water
- 2 Bay Leaves crumpled
- 1 tbsp Rapeseed Oil
- Salt to taste
- Coriander Leaves chopped for garnish
Instructions
- Clean and wash the channa dhal and soak them in water for at least 2 hours
- Put the oil into a medium saucepan over a medium heat and fry the onions, cinnamon, cardamom and red chillies until the onions are lightly browned (about 7 minutes)
- Add the drained dhal, turmeric, chillipower and a pinch of sat. Stir fry the dhal for about 3 minutes then turn down the heat and continue to fry the dhal for another 3-4 minutes, stirring frequently
- Add the water, bay leaves and tomotoes, bring to the boil and simmer for 35-40 minutes
Nutrition
Calories: 278kcal | Carbohydrates: 45g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 24mg | Potassium: 912mg | Fiber: 20g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 50mg | Calcium: 73mg | Iron: 5mg