Chana dhal with green chillies & spiced raisins

Julie Biuso prepares pulses, flavours them with aromatic Indian spices, packs them with seasonal vegetables and presents them with an array of creative condiments

  • 55 mins cooking
  • Serves 6
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Chana dhal with green chillies & spiced raisins
  • 250 gram chana dhal
  • 2 1/2 cup water
  • 1 1/4 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon chilli powder
  • 1 tablespoon ghee (or oil)
  • 1 tablespoon golden raisins
  • 2 clove garlic, finely chopped
  • 2 green chillies, finely chopped
  • 1 tablespoon ginger, peeled and grated
  • 1 cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon tumeric
  • 1 medium tomato, skinned and chopped
  • asafoetida
  • 2 tablespoon chopped coriander


Chana dhal with green chillies & spiced raisins
  • 1
    Pick over chana dhal, transfer to a sieve and rinse under running cold water until the water runs clear. Soak in cold water for 15 minutes. Drain and transfer to a saucepan. Add the water, bring to the boil, lower heat, partially cover with a lid and cook for 25-30 minutes, until just tender. Season with 1 teaspoon salt and leave dhal in the pan.
  • 2
    Mix 1/4 teaspoon salt, garam masala and 1/4 teaspoon chilli powder in a small dish. Set aside. Heat ghee in a medium saucepan over medium heat. Add raisins and fry for 1 minute until they puff up and colour. Remove with slotted spoon and transfer to plate. Sprinkle with garam masala mix and set aside. Retain pan.
  • 3
    Add garlic, chillies, ginger and cinnamon stick to pan and fry for 2 minutes, stirring often. Stir in remaining chilli powder, cumin seeds and turmeric, fry briefly, then mix in tomato. Cook for 2 minutes more. Stir all of this into the pot of dhal, adding the asafoetida, if using. Bring dhal to a gentle bubble and cook gently for a further 10 minutes.
  • 4
    Transfer to a serving bowl, stir in coriander (save some to sprinkle on top, if you wish) and sprinkle with spiced raisins. Serve immediately.

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