Topic: Chana Dhal

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This is an adaption of the Kabuli Chana recipe from Mrs Balbir Singh's Indian Cookery. It is, without doubt, the best Dhal Recipe that I have in my repetoire and goes down very well with guests as a side dish at any dinner party.

Chana Dhal (to be started the day before it is required)
250g Chana Dhal
720ml water
1.5 teaspoons salt
4 green chillies, 2 whole and 2 chopped
1 inch piece of cinnamon
Seeds of 3 brown cardamoms
4 cloves
0.5 teaspoons cumin seeds
2 teaspoons coriander seeds
15g fresh root ginger finely chopped
8 cloves garlic, chopped
80g ghee
0.5 teaspoon red chilli powder
1 small onion finely chopped, about 160g before peeling
2 to 3 firm tomatoes roughly chopped (I use plum tomatoes)
0.5 teaspoon garam masala
2 tablespoons chopped fresh coriander

Place the Dhal in a large jug and fill with water, swill around until the water turns very milky then drain. Repeat until the water is reasonably clear, drain the Dhal and cover with 720ml of fresh water and leave to stand overnight.

Break up the cinnamon stick and place it in a hot dry frying pan with the cardamom seeds, cloves, cumin and coriander seeds. Dry fry over a medium heat for a few minutes until they become aromatic; take care not to let them burn. Transfer to a pestle and mortar or a spice mill and grind to a fine powder. To the ground spices add the chopped chillies, ginger and garlic and enough water to grind or process to a paste.

Place the Dhal and its soaking water into a saucepan with the two whole chillies and a teaspoon of salt and bring to a simmer. Remove any scum that rises to the top and simmer covered until the Dhal is tender but retains a little bite (al-dente).

Drain the Dhal reserving the stock that has formed, wipe out the saucepan and add the ghee. When it is hot add the chopped onion and fry until it is golden. Remove the pan from the heat and add the red chilli powder. Stir until it is fully incorporated then return the pan to the heat. Gradually add two tablespoons of water, a little at a time allowing it to bubble up and cook off each time.

Add the spice paste and fry for five minutes until the raw smell is cooked out and the ghee separates and rises to the top of the masala. Add the roughly chopped tomatoes and stir them in. Cover the pan and let the tomatoes simmer until they break down and form a homogenous mixture with the masala.

Add the boiled Dhal and stir to mix thoroughly with the masala. Stir over a medium heat for ten minutes gradually incorporating the stock. Cover and simmer over a low heat for twenty minutes. Check for seasoning and add the remaining salt as required. Sprinkle with garam masala and chopped fresh coriander then serve.

Tip: I season with quite a lot of Sel Marin, a French salt mix combined with various herbs and dried onion (You can find it in health food shops) and black pepper.

A pinch of Asafoetida in the hot ghee before adding the onion is supposed to aid digestion of the dhal.