This is super delicious, super cheap and super healthy! Eat with whole meal chapati or chargrilled chicken…
300g Chana Dal (yellow dried split peas) rinse them until the water runs clear
1 Onion, finely chopped
2 Green Chillies, pricked with a knife
1 tbsp Cumin Seeds
2 in Piece Fresh Ginger
3 Garlic Cloves, peeled and left whole
1 tsp Turmeric
1 tsp Garam Masala
1 1/2 tsp Ground Coriander
Maldon Sea Salt and Black Pepper
A Handful of Chopped Coriander leaves
Coconut oil or Rapeseed Oil
Once rinsed, place the lentils and 1 litre water to a pan, bring to the boil and stir. Skim off any froth.
Reduce to a simmer, cover with a lid and simmer for around 40 mins. Add some more water if necessary.
When done, drain any excess water out, whisk to break the lentils up a bit. Set aside.
Heat the oil over and medium heat and add the onions, fry gently for around 6 mins, stirring to ensure they do not burn?
Add the cumin seeds, ginger, chillies and onion, continue to cook for another 4-5 mins.
Blend the tomatoes and garlic to a purée then add to the pan.
Now add the rest of the spices and 100ml water to the pan and stir well.
Add the lentils. Season and leave over a low heat for around 10-15 mins
If necessary, add more water.
Stir in the chopped coriander and stir. Lush!!!