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Serves: 4 as main dish
This dal is rich, delicious and satisfying because of the various ingredients: fennel, cinnamon, coconut milk. It takes a bit of work, but the recipe makes a lot of dal, so you can use it for lunches and leftovers for quite a while. We recommend you make it in advance.
Channa dal usually uses split, dried chickpeas, but split yellow peas work just as well. If you can find a canned variety (2 14 oz/245g cans), you can omit the soaking period.
280g/3/4 lb yellow split peas, soaked overnight
1 head of fennel, trimmed and chopped
2 tsp olive oil
1 large onion, chopped
1 stick cinnamon, broken in half
½ tsp turmeric
¼ to ½ tsp chili flakes or crushed red pepper
2 garlic cloves, crushed
200 ml/3/4 cup coconut milk
250 ml/1 cup vegetable broth, more as needed
1. Drain the split peas and place in a large pot with water to cover. Bring to a boil and cook for about 10 minutes. Reduce heat and simmer for about 40 minutes or until tender. Drain.
2. Meanwhile chop the fennel into fine pieces. Chop the onion.
3. In a large skillet or Dutch oven, heat the oil, cover and fry the fennel and onion over medium heat until softened, about 5 minutes.
4. Add the peas to the onion and fennel. Add vegetable broth, the cinnamon, turmeric, chili, garlic and coconut milk and bring to a boil again. Simmer for 20 minutes, stirring occasionally.
Serve with: Basmati Rice, garnish with fresh cilantro. Mango Chutney goes well as does yogurt with mandarin oranges or other raita..
Source: Adapted from one of the BBC cookery magazines. Date unknown.
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