Serves: 4
Time to prepare: 4 hr 15 mins
Time to cook: 1 hr
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
1. Soak the daal for 3–4 hours before cooking.
2. Place the daal into a medium sized saucepan and then boil for 30–40 minutes until the daal is soft. Meanwhile make the curry sauce using the recipe here.
3. Drain the water from the daal, reserving some of the liquid to add during part 8. of the method, below. Place the drained daal into a small bowl. Set aside to use later.
4. Peel the garlic and ginger, then chop into small pieces. Place in a grinder, add a little water and grind into a paste. Set aside.
5. Heat the vegetable oil in a saucepan. Finely chop the onions and add them to the saucepan with a tablespoon of the garlic ginger paste. Stir the ingredients over a medium/high heat until golden brown.
6. Add the tomato paste, turmeric, black pepper, curry powder and salt to the pan. Stir the ingredients for 1 minute.
7. Add the curry sauce and stir for 30 seconds. Add the channa daal to the saucepan.
8. Turn the heat down and leave the daal to simmer for 10–15 minutes, adding some of the reserved water from part 3. above while it’s cooking. Add some coriander.
9. Take the pan off the stove and leave to cool slightly before serving.