Carrot and potato dal recipe
 Make your own fragrant dal for dinner tonight, featuring split chickpeas, aubergine and plenty of spice. 250g/9oz chana dal (split chickpeas)1 tbsp vegetable oil1 onion, finely chopped2 shallots, finely chopped5cm/2in fresh root ginger, grated3 garlic cloves, finely chopped2 curry leaf stalks½ tbsp ground turmeric2 dried chilli peppers1 tomato, diced1 carrot, peeled and diced1 potato, peeled and diced1 aubergine, chopped into small pieces1 lime, juice onlysalt and freshly ground black pepper 250g/9oz chana dal (split chickpeas) 1 tbsp vegetable oil 1 onion, finely chopped 2 shallots, finely chopped 5cm/2in fresh root ginger, grated 3 garlic cloves, finely chopped 2 curry leaf stalks ½ tbsp ground turmeric 2 dried chilli peppers 1 tomato, diced 1 carrot, peeled and diced 1 potato, peeled and diced 1 aubergine, chopped into small pieces 1 lime, juice only salt and freshly ground black pepper Method Rinse the chana dal under cold water until the water runs clear.Heat the oil in a large pan set over a medium heat. Add the onion and shallots, then sauté for 5–8 minutes until they are soft and translucent. Add the ginger and crushed garlic, then sauté for 1–2 minutes until fragrant. Add the curry leaf stalks, turmeric and dried chilli peppers to the pan. Stir for 1 minute to release the aromas, then add the tomato and cook until it softens. Tip in the carrot, potato and aubergine, then stir well to coat them with the spices. Add the rinsed chana dal to the pot and stir to combine.Pour in 1.5 litres/2½ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan and cook for about 30–40 minutes, or until the chana dal and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking.Add ½ tbsp salt, adjusting to taste. Stir well and let the dhal simmer for another 5 minutes. Taste and adjust the seasoning if necessary with lime juice, salt and pepper. Rinse the chana dal under cold water until the water runs clear. Rinse the chana dal under cold water until the water runs clear. Heat the oil in a large pan set over a medium heat. Add the onion and shallots, then sauté for 5–8 minutes until they are soft and translucent. Add the ginger and crushed garlic, then sauté for 1–2 minutes until fragrant. Heat the oil in a large pan set over a medium heat. Add the onion and shallots, then sauté for 5–8 minutes until they are soft and translucent. Add the ginger and crushed garlic, then sauté for 1–2 minutes until fragrant. Add the curry leaf stalks, turmeric and dried chilli peppers to the pan. Stir for 1 minute to release the aromas, then add the tomato and cook until it softens. Tip in the carrot, potato and aubergine, then stir well to coat them with the spices. Add the rinsed chana dal to the pot and stir to combine. Add the curry leaf stalks, turmeric and dried chilli peppers to the pan. Stir for 1 minute to release the aromas, then add the tomato and cook until it softens. Tip in the carrot, potato and aubergine, then stir well to coat them with the spices. Add the rinsed chana dal to the pot and stir to combine. Pour in 1.5 litres/2½ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan and cook for about 30–40 minutes, or until the chana dal and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking. Pour in 1.5 litres/2½ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan and cook for about 30–40 minutes, or until the chana dal and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking. Add ½ tbsp salt, adjusting to taste. Stir well and let the dhal simmer for another 5 minutes. Taste and adjust the seasoning if necessary with lime juice, salt and pepper. Add ½ tbsp salt, adjusting to taste. Stir well and let the dhal simmer for another 5 minutes. Taste and adjust the seasoning if necessary with lime juice, salt and pepper.