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Chana Daal Curry

We went to the Indian spice shop at the bottom of the street for an overdue nosey. The keen eyed and generally awesome Kerri spotted bags of Chana Daal . . . I’ve been going on about it for an age (since I read this article) and we’ve trawled various cities in search of the stuff. I also got some amchur and black mustard seeds to add to my arsenal of spices. <3


  • 2 medium onions
  • 1 tbsp chopped ginger
  • 6 cloves of garlic
  • 1 green finger chilli
  • 1 potato
  • 2 carrots
  • 1 sweet potato
  • 1 green pepper
  • 150g chana daal
  • 1 can of chopped tomatoes
  • 500ml vegetable stock
  • 2 tbsp vegetable ghee
  • 1 tsp black mustard seed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1tsp dried chopped fenugreek leaves (or ½ tsp fenugreek powder)
  • 1 tsp amchur (dried green mango powder)
  • ½ tsp cayenne pepper
  • 2 large pinches of salt


Finely chop the garlic, ginger and chilli (or use a tablespoon of the green paste) and roughly chop the onions. Heat the ghee (or 4 tbsp of oil) in a stir-fry pan and add the mustard seeds. Once they start to pop add the onions and fry off for 5-7 minutes on a medium-high heat. Add the garlic, ginger and chilli and fry for a further 5 minutes.

Add the remaining spices and one large pinch of salt and stir. Reduce the heat to medium after 3-5 minutes. If the mixture is becoming too dry or catching then add small quantities of water. Chop the carrots, sweet potato, potato and green pepper and add to the pan. Stir well to coat with spices.

Wash the chana daal well, add to the pan and stir in. After 5 minutes add half the can of tomatoes and stir. Add the remaining tomatoes when the first lot starts to simmer. Add the second large pinch of salt.

Add the stock in two batches making sure the pan returns to the boil between each. Simmer on a medium heat for 45 minutes to an hour until the chana daal is tender. Add small amounts of water if the sauce becomes too dry during cooking.

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