Chana daal (Split Bengal gram) is the most versatile and delicious lentil in my opinion. It is also one of the lentils you can make dry and eat it with bread or roti. Once you soak the Chana daal for at least 30 minutes to an hour, it cooks easily within half an hour making it a perfect weeknight meal.

My fascination with fresh dill leaves knows no bounds. I just love this herb. It totally transforms any dish into something completely different and delicious. The strong taste of dill means that even a little bit goes a long way; although I’ve used a generous amount in this recipe.

This Chana daal with dill is a vegan dish that is creamy, dreamy and oh so delicious! I love this recipe as it requires pantry friendly ingredients and comes together very quickly. If fresh dill is not on hand then dried dill herb can also be used. The flavor might not be as vibrant but still delicious.

Dill Chana daal

Ingredients:

• 1 1/2 cup Chana daal, soaked for at least 30 mins.
• 1/2 cup of chopped dill leaves or 2 tbsp dried dill herb
• 1 tsp of red chili powder
• 1/4 tsp turmeric powder

1 tsp of garlic, finely minced

Salt to taste

For tempering:

3 tbsp oil or ghee

1 medium tomato, chopped

1 clove of garlic, finely minced

1 inch of ginger, sliced

1/2 tbsp of cumin seeds

1/2 tsp of red chili flakes

2-3 green chillies

Method:

In a pot set over medium heat, add the soaked Chana daal and cover with water. The water level should be atleast 2 inches above the daal. Let the water boil on high heat till all the white foam collects at the surface. Skim off the foam.

Add red chili powder, turmeric powder, and garlic. Let the daal cook, partially covered with lid, till tender.

Once the daal is tender, add the chopped dill leaves and salt. Cover and let it simmer on low heat while you prepare the tempering.

In another fry pan, heat oil or ghee. Add in chili flakes, cumin seeds, minced garlic, sliced ginger and green chillies. Let it simmer till garlic starts changing color to light golden. Add the chopped tomato and cook till it becomes soft and mushy. Do not add any water.

Once tomatoes are soft, add this mix into the simmering daal. Cover and let it simmer for five more minutes.

Squeeze lemon juice just before dishing out. Garnish with chopped cilantro. Serve over rice or with bread.

Enjoy!

With love,

Leena

Note: Try out my Karahi Daal recipe https://whatleenadid.com/2019/11/12/karahi-daal/