- Serves: 6
- Ready in: 1 hour
- Chana dal, 500g
- Coconut milk, 400ml
- White onions, 2 (diced)
- Garlic, 6 cloves
- Butter/ghee, 2 tbsp
- Green cardamom, 6 pods
- Cumin seeds, 1 tbsp
- Coriander seeds, 1 tbsp
- Turmeric powder, 1 tbsp
- Water, 400ml
- Begin by washing your lentils in cold water. Cover again with water and soak the lentils overnight.
- The next day, place a large saucepan over a medium heat. Dry fry the cardamom pods, cumin and coriander seeds for a minute or so, just until they begin to fill the kitchen with fragrance. Set aside to cool down.
- In the same pan, heat up the butter/ghee. Sweat off the onions for 10 minutes with a little salt, moving them every now and again so they don't stick to the pan. Once translucent, stir in the grated garlic and fry for a further 5 minutes.
- During this time, bash the cardamom pods with the blunt end of your knife to open. Discard the pods and add the seeds to a spice grinder or pestle and mortar with the cumin and coriander seeds, grinding to a fine powder. Add the spices to the pan with the tumeric powder with 1 tbsp of water and cook for 30 seconds.
- Drain the lentils and add them to the pan, making sure you coat them in all the buttery onions and spices. Once coated, add in the coconut milk and 400ml of water.
- Cover, reduce the heat and cook for 40-45 minutes until the lentils are soft but still have a little bite to them.