Chana dal with golden garlic tarka (Lasan anna chana dal) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 162) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chapattis (Rotli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow split peas for chana dal.

  • Lepa on February 11, 2017

    Like others, my dal took longer than the recipe specified- closer to 50-55 minutes. My family liked it and ate it without complaint but I didn't love it. The flavor was a bit bland and not nearly as good as the daily dal. We ate it with naan and the Gujarati potato curry but I think a tomato dish or greens would be a better accompaniment.

  • Rutabaga on September 19, 2016

    While I like this dal, I found the flavor to be a little dull on its own, but that may just be the natural earthiness of chana dal, something that others may love. As adewar noted, I had to cook it for longer than 40 minutes, probably around 50-60 minutes total. Next time, I would use two large onions, as I loved the sweetness of the caramelized onion, and I would let the garlic brown more in the tarka, as my tarka was a little milder than I'd anticipated. We enjoyed mixing it with Sodha's tomato fry recipe; the bright tomato, lightly spicy tomatoes were a good match for the mellow dal.

  • Tealismyname on March 08, 2016

    This is one of my favourite dal's. It's always a hit when I make it. I usually accompany it with greens cooked with her child-garlic-ginger mix.

  • adewar on January 25, 2016

    Delicious dal. I cooked the dal for a bit longer than than 40 minutes specified, otherwise followed the recipe to the letter and it was perfectly spiced and delicious!

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