Ingredients

The following ingredients have 4 Servings
  • 1 cup chana dhal
  • 1 inch ginger ((julienned) (30g))
  • 2 cloves garlic ((minced))
  • 2 dried chilies ((broken into pieces))
  • 1 sprig curry leaves ((stem removed))
  • ¼ tsp ground turmeric
  • 2 cups water ((480ml))
  • Salt (to taste)
  • 2 tbsp butter ((28g))
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 onion ((sliced))
  • 4 jalapeno peppers ((seeded and sliced))
  • 3 tomatoes ((cubed))

Instruction

  • Rinse and drain dhal.
  • Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, ground turmeric, and 2 cups (480ml) water. Bring to a boil.
  • Season with salt, reduce heat and let it simmer for about 20 minutes until dhal is soft.
  • Remove from heat. Using an immersion blender, pulse several times to desired consistency.
  • In a fry pan, heat butter. Add mustard seeds. When it crackles, add cumin seeds and onion. Fry until onion is slightly brown, about 3 minutes.
  • Add jalapeno peppers and tomatoes. Cook for 2 to 3 minutes.
  • Transfer fried ingredients to the pot with cooked dhal. Place pot back onto stove and cook for 5 minutes. Turn off heat.
  • Serve hot with roti or rice.