Name: Zesty Channa Dhal
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 250 g yellow split peas (soaked overnight and drained); 800 ml water (fresh); 2 tbsp vegetable oil; 1 tsp cumin seeds; 1 tsp mustard seeds; 5 null curry leaves (fresh); 1 pinch asafoetida (optional); 1 tbsp indian spice paste (Madras style); 2 null tomatoes (cut into thin wedges); 1 tsp salt (to taste); 1 tsp white sugar; 0.5 null lemon juice (freshly squeezed); 2 tbsp fresh coriander (chopped); 1 null chapati (to serve); 1 cup basmati rice (cooked)

Zesty Channa Dhal

This vibrant vegan dhal features tender yellow split peas simmered into a comforting, spiced stew. Enhanced with a fragrant tempering of cumin, mustard seeds, and fresh curry leaves, it's balanced with zesty lemon and juicy tomato wedges. A healthy, high-protein plant-based meal that pairs perfectly with warm flatbreads.

Instructions

Show units in method

1

Drain the yellow split peas (250 g) and place them in a pot with water (800 ml). Bring to a boil, then simmer for 35 minutes on moderate heat until they are well cooked and mushy.
2

In a separate pan, heat the vegetable oil (2 tbsp). Add the cumin seeds (1 tsp), mustard seeds (1 tsp), curry leaves (5), and asafoetida (1 pinch). Cook for 1 minute, ensuring they do not burn.
3

Stir in the indian spice paste (1 tbsp) and cook for 1 minute. Add the tomatoes (2) and sauté for another 2 minutes.
4

Mix the tomato tempering into the cooked lentils. Season with salt (1 tsp) and white sugar (1 tsp). Stir through the lemon juice (0.5) and fresh coriander (2 tbsp). Serve warm with chapati (1) and basmati rice (1 cup).