CHANA & URAD DAAL

Instructions

1. Add the daals to a heavy based saucepan and wash them several times
2. Drain the liquid and then fill the saucepan with cold water (about 1 litre)
3. Place on the hob on a high heat and bring to a boil
4. Add the salt, turmeric, cumin, coriander and chilli powder but do not stir it into the daal just mix the spices into the froth on top
5. After about 15 mins of boiling or when the water gets low, add another 200ml boiling water
6. After another 10 mins, add 200ml more boiling water, cover with a lid and turn the heat to medium low, repeat that process (WITHOUT STIRRING) a few times util you can see the daal is cooked (I did it a total of 6 times)
7. Give the daal a mix after about 50 mins total cooking time, continue to let the daal cook for another 40 mins
8. Meanwhile make the tadka - add the butter and oil to a small frying pan on low heat
9. Add the whole cumin seeds and wait for about 20 seconds until they start to sizzle
10. Immediately add the chopped onions, turn the heat up to med-high and sauté the onions until they start to colour a little
11. Add the curry leaves, ginger and garlic, cook for a few minutes until starting to colour
12. Add the salt and tomatoes, cook until tomatoes soften and oil starts to come out on the edges, about 15 mins, turn the heat to a low flame
13. Add the green chilli, continue to cook another 10 mins
14. The daal will take about 1.5 hours in total to cook, once you see it’s cooked well, tip in the tadka, stir it all up
15. Add the fresh coriander and ginger
16. Serve hot with rotis or rice
17. Enjoy!