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–+ servings
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4 from 1 vote

Channa Dhal

Prep Time10 minutes
Cook Time50 minutes
Soaking time for the Dhal2 hours
Course: Main Course
Cuisine: Indian
Keyword: cardamom, Channa Dhal, dried chilli
Servings: 4 people
Calories: 278kcal
Author: Chief Cook and Bottle Washer

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