Spicy Channa Dhal
An excellent vegetarian side-dish. There are exquisite dhals to be made; if you are cooking for people who don’t appreciate them, consider getting new dinner guests. It could be worth it.
225g channa dhal or yellow split peas
1 large onion finely sliced
2 cinnamon sticks, c. 2” long each, broken up into a few pieces
6 cardamom pods, the top of each pod split open
2-4 dried chillies roughly chopped
half a teasp turmeric
half a teasp chilli powder
1 teasp salt
600ml warm water
2 bay leaves crushed
45g dessicated coconut
2 ripe tomatoes, skinned and chopped
2 tbsps freshly chopped coriander leaves
Clean and wash the channa dhal and soak for at least 2 hours (cooking for longer will be sufficient). Drain well. Melt the ghee over medium heat and fry the onion, cinnamon, cardamoms and red chillies until the onnion is lightly browned. Add the dhal, turmeric, chilli powder and salt. Stir-fry for 2-3 minutes, stirring frequently. Add the water, bay leaves, coconut and tomatoes. Bring to the boil, cover the pan and simmer for about 40 minutes. Stir in the coriander leaves. Serve.