This is a wonderful recipe I discovered of Anjum’s; I can’t take any credit whatsoever. I hope you enjoy as much as i do as it’s definitely worth the effort.
I’ve taken the recipe details below from BBC’s website. I hope you don’t feel this is cheating as I’m a lover of good food and only experiment when I don’t have specific ingredients I need. On the last two occasions I’ve made this I have used tinned chopped tomatoes instead of fresh ones like the recipe says and I have also used galanghal when I didn’t have enough ginger. The results are still just as fantastic but again it’s all down to Anjum in its simplicity and execution.
Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
– 250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear
Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.
When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.
Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown.
Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine.
Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.