Channa dahl, kitchen cupboard version

I was intending to do a red lentil dahl,  but discovered I had practically every other dried pulse but this in the cupboard. Okay.


  • one cup of channa dahl (aka split chickpeas)
  • water
  • ground cumin, coriander and tumeric
  • chopping onion
  • some garlic, chopped
  • tin of chopped tomatoes
  • dessicated coconut around 50g
  • ghee


Wash the dahl, put in pot with maybe 4 cups of water, bring to the boil and then keep at a vigorous simmer, lid of the pan ajar.

When the dahl is becoming soft, still has a little bite in it, fry the onion in the ghee, when quite brown add the garlic and dried spices. Don’t burn! Thoroughly mix and temper the spices. Put all of that in with the dahl, as well as the coconut and the tomatoes. Bring back to a simmer and cook until the dahl is soft enough for you. No particular rule here.

This is a bit sloppy tonight as I put it in the fridge, but I expect tomorrow it’ll have thickened up just enough.

Planning to serve it with basmati rice, not sure in which way I’m going to cook that yet. We tried it tonight, it’s going to be really good tomorrow!


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