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Chana Dahl from Cook it Slowly!

Chana Dhal with Roast Vegetables Suitable for vegetariansSuitable for freezing

NUTRITIONAL INFORMATION PER SERVING

Serves 6
Preparation 20 minutes plus overnight soaking
Cooking 1½-2 hours (or 5–6 hours Slow Cooker)
Per portion: 319 Kcal, 9g fat (1g saturated)

 

Ingredients

For the dahl

Yellow split peas 300g (11oz)

Rapeseed oil 1 tbsp

Red onions 2, peeled and chopped

Garlic 2–4 cloves, peeled and chopped

Root ginger 5cm (2in) piece, finely chopped

Red chilli 1, deseeded and chopped

Fresh coriander 25g (1oz), stalks and leaves chopped separately

Bay leaves 2

Garam masala 2 tbsp

Ground cumin 2 tsp

Whole plum tomatoes 400g can

Vegetable stock 600ml (1 pint)

Limes 2, juice squeezed

 

For the roasted vegetables

Rapeseed oil 3 tbsp

Cauliflower 450g (1lb), broken into florets

Large Chantenay carrots 450g (1lb), halved lengthways or quartered if thick

Celeriac 300g (11oz), peeled and cut into wedges

Garam masala 2 tsp

Cumin seeds 2 tsp

Ground turmeric 1 tsp

Black mustard seeds 1 tsp

Curly kale 110g (4oz), large stalks removed and chopped

 

Naan breads 6, warmed, to serve


 

Method

Soak the split peas overnight in cold water, then rinse and drain.

Heat the oil in a large saucepan, add the onions and cook for 5 minutes. Stir in the garlic, ginger, chilli, chopped coriander stalks, bay leaves and spices and cook for 1 minute. Pour in the tomatoes, the stock and the peas. Bring to the boil, cover and simmer gently for 1½–2 hours until the peas have softened.

For the roasted vegetables, preheat the oven to 180°C/160°fan/Gas 4. Heat the oil in a large roasting tin for 5 minutes. Coat the cauliflower, carrots and celeriac in the oil and roast for 30 minutes.

Sprinkle in the spices and stir well. Add the kale and roast for a further 15–20 minutes until the kale is crisp and the carrots and cauliflower just tender.

When ready to serve, add the lime juice and half the coriander leaves to the dhal. Serve with the roast vegetables and naan bread and garnish with the remaining coriander.

Slow cooker method. Soak the split peas overnight, rinse and drain. Fry the onions and spices. Add the tomatoes, stock and split peas, bring to the boil then place in the slow cooker and cook on high for 5–6 hours. Roast the vegetables in the oven.

 

Cook's tip

If you prefer, cook the dhal in the oven at 150°C/130°fan/Gas 2 for 2 hours.


 

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