I do like some simple but spicy dal either along side other curry dishes or just on it’s own with some flat bread or naan. Make sure you do the garnishes – it’s what authentic curries are about. I also leave my dal with some bite rather than a soupy consistency. This is enough for two good portions at 200 calories each.
- 100g Chana Dal
- 2 onion, sliced
- 3 cm fresh ginger, grated
- 2 cloves garlic, crushed
- 1 red chilli, finely chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 2 tomatoes, deseeded and chopped
- Handful fresh coriander, roughly chopped
- Pepper & Salt
- 1 tsp rapeseed oil
What to do
- Rinse the dal and put it into a saucepan with half of the onion, ginger, garlic, dried spices, chilli and black pepper.
- Add 200 ml of water, bring to the boil and gently simmer for 40 minutes or until it is the consistency you like adding more water if needed and storing every now and then.
- While it is cooking fry the rest of the onions in the oil until crisp.
- Season with the salt and serve the dal with the onions, chopped tomato and fresh coriander on top.