Pulses and Dals

Chickpea Curry (Channa Masala)

This spicy and tangy Punjabi recipe from Northern India where my father comes from uses brewed tea to darken the gravy. If you’re not keen on doing that, just use water.

This dish is often served with Bhature which is a deep fried leavened bread made with plain flour. They are quite indulgent so are best eaten occasionally. I like my Chickpea Curry with toasted wholemeal pitta breads.

Butter Lentils (Dal Makhani)

In rural Punjab, al fresco eating mainly occurs in self service, roadside food joints called dhabas, frequented by truck drivers and travellers. They always serve dal makhani, which is cooked on a slow fire, often simmering for hours until the lentils turn creamy and are well flavoured with spices. The dal is sometimes rounded off with cream and lashings of butter.

A typical Punjabi meal consists of unleavened flatbread or rotis, yogurt, curried vegetables, and a lentil dish. Dals are a speciality of Punjabi cuisine.

Sprouted Mung Bean Salad (Moong salad)

Sprouted beans are easy to digest and are frequently used in dishes from the western and southern parts of India. They impart a crisp, nutty flavour to dishes like this one. If you’re using dried mung beans, they need to be soaked for at least 8 hours.
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Spiced Bengal Gram (Cholar Dal)

Bengal gram is also known as chana dal or gram lentils. It is the most widely grown lentil in India. Matt yellow, with a rich nutty taste, gram lentils are used for making desserts, as well as being cooked with vegetables, or with meat to make dal gosht. Chholar dal is often served after a Hindu prayer ceremony and frequently contains raisins for sweetness.
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