chana dal

Of course at the time I thought going on one of those weight loss jiggle machines after a 5 course dinner, many glasses of wine and singing the New Zealand anthem in Maori was a good idea. All it made me realised was that I probably jiggle a littler too much. Why anyone would choose to go on one of those things regularly let alone buy one is beyond me. I am happy to be ignorant with my jiggle and enjoy rice, roti and delicious amounts of dal. Amen!

Chana Dal
Serves 4

Ingredients
2 cups yellow split peas
3tbs ground coriander seeds
2tbs yellow mustard seeds
3tbs cumin seeds
5tbs vegetable oil
4 garlic cloves, finely chopped
Small knob of ginger
1 onions, finely chopped
10 fresh curry leaves
2 tomatoes, roughly chopped
2tbs turmeric
4tbs garam masala
3tbs chilli powder
125 ml(½ cup) pouring cream
Juice from 1 lime
2tbs salt
1tbs sugar
Fresh coriander, green chilli, rice and roti to serve

Method
Soak the split peas in a large bowl of water while you get your ingredients ready. Using a mortar and pestle ground the coriander seed, cumin seed and mustard seed.

Heat the oil in a medium sized pot and add the ground spices, onion, ginger and garlic and saute on a low heat for 15 minutes or until the onions are caramelised. Add the chopped tomatoes, curry leaves, turmeric, garam masala and chilli powder and bring to the boil. Pour in 2 cups of water and the drained split peas simmer gently for 45-60 minutes or until the peas are almost breaking apart. Add the cream, salt, sugar and lime juice and if you want more of a punch, extra garam masala.