Leek aur Chanay ki Dhaal
This spicy lentil dish is traditionally made with onion, but I use leeks to make it uniquely different. It is best served with chapati and any vegetable curry.
Serves 4
- 8 oz/225g chana dhaal
- 1+1/2 pints/900ml water
- 2 leeks, washed and thinly sliced
- 2.5 tablespoons corn oil
- 4 tablespoons yogurt
- 1/2 teaspoon diced and crushedginger root
- ½ teaspoon crushed garlic
- 1½ teaspoon chilli powder
- 1 teaspoon turmeric
- salt
- 1 teaspoon garam masala
- 1/2 teaspoon black cumin seeds
- 2 tomatoes, sliced
- 2 tablespoons fresh coriander
Pick over and wash the lentils, and boil them in the water until they are soft. This will take about 30 minutes over medium heat. Drain any excess water and set the lentils aside.
Fry the leeks in the oil until a soft golden colour. Meanwhile pour the yogurt into a bowl and mix in all xxx including the garam masala and black cumin. Meanwhile, pour and seasonings
Add this mixture to the leeks and stir-fry for about 2 minutes then add the sliced tomatoes, fresh coriander and lentils and continue for 3-5 minutes, stirring occasionally over a medium heat. Remove from the heat and let it stand for about 2 minutes for the flavours to blend before serving.