Channa Dahl with Rice Pilaf

Channa Dahl

An Original Recipe by Lorraine Elliott

Preparation time: 10 minutes

Cooking time: 25 minutes - 1 hour (depending on method)

This recipe needs to be started the day before (soaking of the chickpeas)

Serves: 2-3 people

• 300g/10.6ozs dried split chana dal or split chickpeas, soaked overnight, rinsed very well
• 10g/0.4oz ground cumin
• 2 teaspoons/5g ground turmeric
• 2 teaspoons/5g garam masala or curry powder
• 2 teaspoons/5g sweet paprika
• 10g/0.4oz salt
• 1litre/2.1pints water (can also use vegetable stock or chicken stock)
• Ghee or oil for frying
• 300g/10.6ozs finely diced brown onion
• 50g/1.7ozs crushed garlic
• 50g/1.7ozs grated ginger
• Extra salt and pepper to taste

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Step 1 - In a large pot add the spices (cumin, turmeric, garam masala or curry powder, paprika) and heat on medium heat and dry fry until fragrant. Then add the drained and presoaked split chickpeas, salt and water/stock and bring to a boil. Simmer with the lid slightly off until the dal is almost falling apart. This may take up to 1 hour.

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Step 2 -Meanwhile, in a pan, add the ghee and caramelise the onion until starting to brown. Then add garlic and ginger and cook until fragrant for 1-2 minutes. Stir this into the dal mix once cooked and season to taste if needed. Add salt and pepper to taste if needed.

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Pressure cooker/Instant Pot directions. Set Instant Pot to saute and dry fry the spices (cumin, turmeric, garam masala or curry powder, paprika) until fragrant. Add the ghee or oil and fry the onion and fry until caramelised (this takes around 6-8 or so minutes). Add the garlic and ginger and sauté for 1 minute. Scoop out of the instant pot and set aside. Then place the drained but soaked chana dal and water or stock (only add 800ml/1.7pints) and set to 15 minutes. Release pressure and add the onion and spice mixture and stir in. Season with salt and pepper to taste. This will thicken slightly upon cooling.

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Serve with raita and rice pilaf (recipe below)

Rice Pilaf

• 50g/1.7ozs ghee
• 50ml/1.7flozs olive oil
• 100g/3.5ozs finely diced onion (brunoise)
• 2 teaspoons nigella seeds
• 1 star anise
• 2 whole black cardamom pods
• 350g/12.3ozs basmati rice (I like brown basmati rice)
• Stock to cook rice (I use chicken stock but use vegetable if keeping it vegetarian)
• 1 teaspoon salt
• 1 teaspoon chicken stock powder (optional)

Step 1 - Heat the ghee/butter olive oil in a medium saucepan on medium heat until the butter has melted. Add the onion and spices (nigella seeds, star anise, cardamom pods) and sweat until the onion turns translucent. Add the rice and coat with butter. Add the stock, salt and chicken stock powder and bring to the boil.

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Step 2 - Place lid on top and steam on the lowest heat for 20 minutes (do not remove lid while steaming). Remove lid and fluff the rice with a fork.