Vegetable curry (Channa Dal)

Credit and permission to share: Surjit S Ghuman MBE, Founder - Panjab Radio.

As a child and then chef of the 90s vegetable curry would probably have entailed a recipe story of ‘ok we will reluctantly put it on the menu’. 

However, this is not that story. 

I have gone for this as it links to a different part of my life – radio and that it is not ‘a vegetable curry’ as such but one example of the depth of recipes out there that are vegetarian and accessible for all. 

I have been a struggling vegetarian since lockdown and this is helping a lot! 

I am using spices from a good friend, Krishna, who buys them in from abroad and mixes them herself – they are so potent and I am using them up so fast before they lose their power (and then I can ask for some more!!).

You will need:

225g yellow lentils

Half tsp red chilli powder

2 garlic cloves, peeled and chopped

Quarter tsp turmeric

1 tsp olive or sunflower oil

1 large onion, sliced

Half tsp garam masala powder

Serves 4 | Prep 10 mins | Cook 50 mins

*****INSTRUCTIONS*****

Step 1: Rinse the lentils, place them in a pan and cover with 1.2 litres of water to come approximately 4cm above the lentils. Add the chilli powder, garlic, turmeric and bring to the boil. Cover and cook over a low heat according to the packet instructions (30 to 40 minutes) until tender.

Step 2 Heat the oil in a frying pan, add the sliced onion and fry until golden brown. Save a few fried onions to garnish. Garnish the lentils with the onions and garam masala.

*****RECIPE TIPS*****

You can freeze this recipe. Defrost in the fridge or microwave then cook over a very low heat until piping hot.

If you don’t have garlic to hand you could use garlic granules, just check the label to make sure there’s no added salt.

Enjoy Channa Dal...