Dal is an Indian lentil dish, served with potato masala this makes a great vegetarian side dish or starter<\/p>\n
Cooking time Ingre<\/strong>dients<\/strong><\/p>\n 2 x400g tinned chickpeas For the masala<\/strong><\/p>\n 2 large potatoes For the dal Meanwhile, combine the garlic, ginger and green chillies in the container of a blender.\u00a0 Add 6 to 8 tbsp wter as needed and blend, pushing down the mixture with a rubber spatula several times, until pureed.<\/p>\n Heat the oil in a wide, medium pot over medium-high heat.\u00a0 Add the onions and stir and fry until they are a rich, reddish brown. \u00a0Add the tomatoes.\u00a0 Stir and cook until the tomatoes reduce and darken.\u00a0 Add the green spice paste and stir over medium-high heat for 5 minutes.\u00a0 Add the chickpeas and dal, and about 2 cups of water.\u00a0 Stir in the salt, coriander, cumin, garam masala, and tamarind paste, mixing thoroughly.\u00a0 Cover, lower the heat, and simmer gently for 1\/2 hour.<\/p>\n Meanwhile make the masala, first boil the potatoes until they are soft and let cool.\u00a0Peel and chop the potatoes in small pieces.<\/p>\n Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil. If it cracks right away, the oil is ready.<\/p>\n Add the cumin seeds and mustard seeds. As the seeds crack, add turmeric, potatoes, green chili, and salt. \u00a0Stir-fry for a few minutes. Serve both dishes together with flat bread<\/p>\n","protected":false},"excerpt":{"rendered":" Dal is an Indian lentil dish, served with potato masala this makes a great vegetarian side dish or starter<\/p>\n","protected":false},"author":2,"featured_media":1578,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9,13,19,32,35],"tags":[42,46,48,53,54],"class_list":["post-1577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curry-recipes","category-favourites","category-indian-recipes","category-side-dish-recipes","category-starter-recipes","tag-basics","tag-curry-recipes","tag-favourites","tag-healthy","tag-indian-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/1577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=1577"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/1577\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media\/1578"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=1577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=1577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=1577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>90 mins<\/p>\n
\n3\/4 cup chana dal or yellow split pea, washed and drained
\n1 tbsp garlic, finely chopped
\n1 tbsp fresh ginger, finely chopped
\n3 fresh hot green chili peppers, seeds removed, finely chopped
\n1 cup mint leaves, packed, washed, and coarsely chopped
\n2 tbsp groundnut oil
\n2 medium onions, finely chopped
\n1\/2 pound very ripe tomatoes, chopped
\n2 1\/2 tsp salt
\n1 1\/2 tsp ground coriander
\n1 1\/2 tsp ground cumin
\n1\/2 tsp garam masala<\/p>\n
\n1 tablespoon oil
\n1\/2 teaspoon cumin seeds
\n1\/2 teaspoon mustard seeds
\n1\/2 teaspoon turmeric
\n1 finely chopped green chili
\n1\/2 teaspoon salt
\n1 teaspoon lemon juice
\n1 tablespoon chopped coriander<\/p>\n
\n<\/strong>In a large pot, bring the \u00a0split peas and 7 cups of water to a boil.\u00a0 Cover, lower the heat, and simmer for 1 hour or until the split peas are tender.\u00a0 I would start checking around the 30-40 minute mark.\u00a0 Drain and set aside.<\/p>\n
\nAdd lemon juice and coriander.
\nThe potatoes should be slightly moist and not very dry.<\/p>\n