Carrot and potato dal – Julie Lin

By Julie Lin
From Saturday Kitchen

Ingredients

• Chana dal (split chickpeas): 250g/9oz
• Vegetable oil: 1 tbsp
• Onion, finely chopped: 1
• Shallots, finely chopped: 2
• Fresh root ginger, grated: 5cm/2in
• Garlic cloves, finely chopped: 3
• Curry leaf stalks: 2
• Ground turmeric: ½ tbsp
• Dried chilli peppers: 2
• Tomato, diced: 1
• Carrot, peeled and diced: 1
• Potato, peeled and diced: 1
• Aubergine, chopped into small pieces: 1
• Lime, juice only: 1
• Salt and freshly ground black pepper

Method

1. Rinse the chana dal: Rinse the chana dal (split chickpeas) under cold running water until the water runs clear.
2. Sauté the aromatics: Heat the oil in a large pan over medium heat. Add the finely chopped onion and shallots, and sauté for 5–8 minutes until they are soft and translucent. Add the grated ginger and finely chopped garlic, and sauté for 1–2 minutes until fragrant.
3. Add the spices: Add the curry leaf stalks, ground turmeric, and dried chili peppers to the pan. Stir for 1 minute to release the aromas, then add the diced tomato and cook until it softens.
4. Add the vegetables and chana dal: Tip in the diced carrot, diced potato, and chopped aubergine (eggplant) pieces, and stir well to coat them with the spices. Add the rinsed chana dal to the pot and stir to combine.
5. Cook the dhal: Pour in 1.5 liters/2½ pints of water and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook for about 30–40 minutes, or until the chana dal and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking.
6. Season and finish: Add ½ tablespoon of salt, adjusting to taste. Stir well and let the dhal simmer for another 5 minutes. Taste and adjust the seasoning if necessary with lime juice, salt, and freshly ground black pepper.