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
- 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).
Nutrition Facts
Per portion