2 cups chana dal, rinsed well and soaked over night
1 tbsp ghee or coconut oil
1 x onion diced
1 inch fresh grated ginger root
2 x cloves garlic
½ tsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp garam masala
1/4 tsp mild chili powder
400g tinned peeled tomato
200ml filtered water
2 x carrot
2 x celery stalk
1 x red pepper
Fresh coriander, salt, pepper, chili flakes
Optional - a tablespoon of cream cheese to soften and cool the taste for children.
Pressure or slow cook the soaked chana dal until soft and tender, store ready for use later. I slow cooked mine, it took eight hours - pressure cooker will reduce time!
Sauté the onion, fresh ginger, garlic. Add the spice mix to release the flavours, use water if necessary to avoid burning. Fine chop and add the carrot, celery and pepper, stir through for a minute or so, add some more water as necessary. Add the tinned tomatoes and more water, bring to the boil and then simmer for approximately 12-15 minutes until soft. Add the pre-cooked chana dal lentils and cook through for another 3 minutes.
Serve with coriander leaves stirred through, add salt and pepper to taste.
Note: My children found this a little too spicy, I added a tablespoon of cream cheese to each child serving, stirring it through and then they loved it!