Smoky Chana Dahl
A particularly delicious recipe for orange lentils with a haunting smoky flavour from the ancient dhungar technique.
SERVES
6
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
40
MINUTES
Ingredients
200g chana dahl - orange lentils
600ml water
½ tsp turmeric
½ tsp pure salt
Masala
4 cloves of garlic
4cm piece of fresh ginger (25g approx.), peeled
1 green chilli, deseeded
1 tbsp oil
1 tsp of cumin seeds
3 whole cloves
2 green cardamom
a few scraps of cinnamon stick
1 medium red onion, chopped (75g approx.)
250g ripe tomatoes, chopped salt and freshly ground black pepper
½ tsp Kashmiri red chilli powder
1 tsp Kasuri Methi, dried fenugreek leaves
ÂĽ tsp of garam masala
½ tsp of coriander powder
2 tbsp of chopped coriander
175ml approx. water
Tarka - Spicy Topping
1 tbsp ghee or oil
2 cloves garlic, chopped
1 whole dried red chilli cut into a few pieces
Dungar
1 lump of charcoal
2 tsp ghee
1 clove, optional
Method
Wash and drain the dahl, put into a heavy saucepan with the water, turmeric and salt. Stir, bring to the boil, cover and simmer for 10-12 minutes or until tender.
Meanwhile, chop the cloves of garlic, ginger and chilli roughly, transfer to a pestle mortar and pound to a coarse texture, keep aside. Heat a tablespoon of oil in a heavy saucepan or casserole, add the cumin seeds, whole cloves, barely crushed cardamom pods, a few scraps of cinnamon, stir over the heat for a few seconds.
Add the chopped red onion, continue to stir and cook for 3-4 mins then add the garlic/ginger/chilli mixture for another 2-3 mins until the raw smell evaporates. Add the chopped tomatoes. Season with salt and freshly ground black pepper. Cover, continue to cook over a gentle heat for 7-8 mins until soft and melting.
Now it’s time to add the rest of the spices - red chili powder, dried fenugreek, garam masala, coriander powder and fresh coriander. Stir and cook for a few seconds then add the cooked chana dahl and 175ml water or more if you would like it looser. Cover and simmer gently for 5-6 mins. Taste and tweak the seasoning if necessary.
Meanwhile, in a small saucepan, make the tarka to spoon over the dahl. Heat a tablespoon of oil in the small saucepan, add the chopped garlic and chilli, stir and cook for a couple of minutes. When the garlic just begins to colour, spoon over the hot dahl for extra flavour. Serve immediately with basmati rice or for a really special smoky version, heat a piece of charcoal over a gas flame until glowing, meanwhile keep the dahl hot and covered. Sit a little stainless steel bowl on top of the dahl.
With a tongs, drop the coal into the bowl, spoon a couple of teaspoons of ghee or oil and a crushed garlic clove (optional) on top, it will start to smoke instantly so cover the saucepan and allow the dahl to absorb the smoky aroma, 3-5 mins should be ample time - super delicious, a traditional Rajasthani nomad technique called the dhungar method.
