Ingredients

• 250g/9oz chana dal
• rinsed until the water runs clear
• 3 tbsp vegetable oil
• 1 tbsp cumin seeds
• 1 small onion
• chopped
• 3–4 whole green chillies
• pricked with a knife
• 2cm/¾in piece fresh root ginger
• peeled and cut into thin strips
• 3 garlic cloves
• peeled and left whole
• 3 tomatoes
• ¾ tsp ground turmeric
• ¾ tsp garam masala
• 1½ tsp ground coriander
• handful fresh coriander leaves
• chopped
• salt and freshly ground black pepper

Directions

• Place the lentils and 900ml/1¾ pints of the water into a pan
• stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer
• stirring regularly
• for 35–40 minutes
• or until the lentils are just tender
• adding more water as necessary.
• When the lentils have cooked through
• remove the pan from the heat and use a whisk to break them down. Set the mixture aside to thicken and cool.
• Meanwhile
• heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20–30 seconds
• or until fragrant.
• Add the onion
• chillies and ginger and fry for 4–5 minutes
• or until golden-brown.
• Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine.
• Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season
• to taste
• with salt and simmer over a medium heat for 15–20 minutes
• or until the oil from the sauce has risen to the surface of the sauce.
• Add the cooked lentils to the sauce and stir well
• adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season
• to taste
• with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.