Easy chana dal recipe
 A warming, chunky dal from Bengal that's packed with protein and cheap to make. The tarka really brings this chana dal to life, so don't be tempted to skimp on the toppings. Serve with roti, paratha or naan. 250g/9oz chana dal1 tsp salt 1 tsp turmeric 2 tsp ghee or butter 250g/9oz chana dal 1 tsp salt 1 tsp turmeric 2 tsp ghee or butter 2 tbsp sunflower oil 1 tsp cumin seeds 4 large garlic cloves, finely chopped20g/¾oz fresh root ginger, peeled and finely chopped1 small onion, finely chopped 1 tomato, finely chopped 2–3 green chillies (bird’s-eye or finger chillies), chopped2 tsp dried methi (fenugreek)2 tsp garam masala 2 tbsp sunflower oil 1 tsp cumin seeds 4 large garlic cloves, finely chopped 20g/¾oz fresh root ginger, peeled and finely chopped 1 small onion, finely chopped 1 tomato, finely chopped 2–3 green chillies (bird’s-eye or finger chillies), chopped 2 tsp dried methi (fenugreek) 2 tsp garam masala Method To make the dal, soak the chana dal for at least 1 hour in cold water. Once soaked, drain through a sieve and rinse under cold running water. Place the dal in a large saucepan with the salt, turmeric and ghee and cover with 1 litre/1¾ pints water. Bring to the boil and cook over a medium heat for 40–45 minutes, or until soft. Skim off any scum that forms on top of the water – this is just starch from the dal. Meanwhile, to make the tarka, heat the oil in a frying pan over a medium heat. Add the cumin seeds and when they start to pop, add the garlic and ginger and cook for 1 minute. Immediately add the onion and cook for 4–5 minutes. Add the tomato and green chillies, season with salt, to taste, and cook for a further 2 minutes. Add the methi and garam masala to the paste, remove from the heat and set aside. Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen. Stir in the tadka and cook for a few more minutes. Serve immediately. To make the dal, soak the chana dal for at least 1 hour in cold water. Once soaked, drain through a sieve and rinse under cold running water. To make the dal, soak the chana dal for at least 1 hour in cold water. Once soaked, drain through a sieve and rinse under cold running water. Place the dal in a large saucepan with the salt, turmeric and ghee and cover with 1 litre/1¾ pints water. Bring to the boil and cook over a medium heat for 40–45 minutes, or until soft. Skim off any scum that forms on top of the water – this is just starch from the dal. Place the dal in a large saucepan with the salt, turmeric and ghee and cover with 1 litre/1¾ pints water. Bring to the boil and cook over a medium heat for 40–45 minutes, or until soft. Skim off any scum that forms on top of the water – this is just starch from the dal. Meanwhile, to make the tarka, heat the oil in a frying pan over a medium heat. Add the cumin seeds and when they start to pop, add the garlic and ginger and cook for 1 minute. Immediately add the onion and cook for 4–5 minutes. Meanwhile, to make the tarka, heat the oil in a frying pan over a medium heat. Add the cumin seeds and when they start to pop, add the garlic and ginger and cook for 1 minute. Immediately add the onion and cook for 4–5 minutes. Add the tomato and green chillies, season with salt, to taste, and cook for a further 2 minutes. Add the methi and garam masala to the paste, remove from the heat and set aside. Add the tomato and green chillies, season with salt, to taste, and cook for a further 2 minutes. Add the methi and garam masala to the paste, remove from the heat and set aside. Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen. Stir in the tadka and cook for a few more minutes. Serve immediately. Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen. Stir in the tadka and cook for a few more minutes. Serve immediately.