Carrot and potato dal

1. 1

   Rinse the chana dal under cold water until the water runs clear.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.