Simple and inexpensive to make, Channa Dhal (chun-nah dahl) is often served as part of an Indian meal. It also makes a delicious – and exotic – accompaniment to spiced leg of lamb or roast pork. Remember to begin the preparation the day
before as the chick-peas should soak in water overnight.
12 oz. chick-peas, washed
thoroughly, soaked in cold water
overnight and drained
1 teaspoon salt
3 tablespoons clarified or melted
1 teaspoon cumin seeds 1 medium-sized onion, finely
chopped 1-inch piece root ginger, peeled and finely chopped
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala to
½ teaspoon chilli powder
1 tablespoon chopped coriander
Put the chick-peas in a medium-sized saucepan and cover with 2} pints of water and the salt. Bring the liquid to the boil
over high heat. Reduce the heat to low, half-cover the pan and cook gently for 1 hour.
In a large saucepan heat the clarified or melted butter over moderate heat. Add the cumin seeds and cook for 1 minute.
Add the onion and cook for 5 minutes, stirring frequently to prevent the onion from sticking to the bottom of the pan.
Stir in the ginger and continue cooking for 4 minutes, or until the onion becomes golden brown.
In a small bowl combine the turmeric, ground cumin, coriander, garam masala and chilli powder with
2 tablespoons of water to make a paste. Add the paste to the onion mixture in the pan and fry for 3 or 4 minutes, stirring
constantly. Add the chick-peas and the cooking liquid to the pan. Increase the heat to high and, stirring continuously, bring the mixture to the boil. Cover the pan, reduce the heat to low and simmer for 30 minutes, or until the chick-peas
are tender but still whole.
Taste the chick-peas and add more salt if necessary. Pour the mixture into a serving dish, sprinkle the top with the chopped coriander leaves and serve.