Chana Dal with Crispy Onions
Another dal recipe today because I just can’t get enough. This one is very fresh and herby
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 people
- 3-4 cloves Garlic
- 400 g Yellow split lentils Dried
- 1/2 bunch Coriander
- 100 g Spinach Frozen or fresh
- 1 tbsp Cumin seeds
- 1 tbsp Mustard seeds
- 1 tsp Dried chilli or fresh
- 1 Sweet potato
- 1 Onion red
Boil the lentils until very soft and smooth – for me it typically takes about 30 minutes in my trusty pressure cooker, or 1-1.5 hours in a regular saucepan.
When it’s nearly ready, add the finely chopped garlic, cumin seeds and mustards seeds to a couple of tablespoons in oil in a frying pan. When it starts to brown a little transfer it to a pestle and mortar and crush it into a paste. When the lentils are the texture you want, turn off the heat, add the garlic and spice mixture plus the chopped coriander and spinach. Taste and add salt if needed.
While it cools a little, shallow fried some thinly sliced onion and grated sweet potato to add on top on a very high heat until crispy.