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Chana Dal

Prep:

Cook:

Chef Ruby shares her secret to the perfect Chana Dal. Think toasted spices, gentle cooking and carefully-balanced flavours in this warming bowl of goodness.

  • 200g chana dahl lentils rinsed

  • 1 small onion, thinly sliced

  • 2 cloves garlic, finely chopped

  • 25g ginger, finely chopped

  • 1 tbsp vegetable oil

  • 1 tsp turmeric powder

  • 500g stock (plus water to top up)

  • 1 long red chili

  • Small bunch coriander

  • Salt & pepper

  • In a medium sized saucepan heat the oil to a medium high heat. Take the time to cook the onions well without coloring them too much. This should take about 20-30 minutes.

  • Once the onions are translucent, add the garlic and ginger and cook for a further 2 minutes. Add the turmeric and combine well.

  • Add in the lentils and stock and bring up to boil. Season with salt and pepper. Once boiling, put on the lid and reduce the heat by half. Simmer for 45 minutes to an hour, topping up water when needed.

  • Note The dish is intended to be quite wet, take care not to allow it to dry out during the cooking process.

  • Once the lentils are cooked but haven't completely lost their shape, taste and adjust seasoning.

  • Serve with steamed rice or on its own and top with sliced red chili and coriander.

How To Make Chana Dal

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  • 200g chana dahl lentils rinsed

  • 1 small onion, thinly sliced

  • 2 cloves garlic, finely chopped

  • 25g ginger, finely chopped

  • 1 tbsp vegetable oil

  • 1 tsp turmeric powder

  • 500g stock (plus water to top up)

  • 1 long red chili

  • Small bunch coriander

  • Salt & pepper


  • In a medium sized saucepan heat the oil to a medium high heat. Take the time to cook the onions well without coloring them too much. This should take about 20-30 minutes.

  • Once the onions are translucent, add the garlic and ginger and cook for a further 2 minutes. Add the turmeric and combine well.

  • Add in the lentils and stock and bring up to boil. Season with salt and pepper. Once boiling, put on the lid and reduce the heat by half. Simmer for 45 minutes to an hour, topping up water when needed.

  • Note The dish is intended to be quite wet, take care not to allow it to dry out during the cooking process.

  • Once the lentils are cooked but haven't completely lost their shape, taste and adjust seasoning.

  • Serve with steamed rice or on its own and top with sliced red chili and coriander.

How To Make Chana Dal

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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