Chana Dhal With Tadka (Split chickpea lentil curry with tempered whole spices)

Chana dhal is a recipe that will always be comforting and nutritious, particularly during the chilly autumn months! Bengal gram, or split chickpeas, take a little longer to cook than the usual lentil curry but it’s worth it- they’re high in fibre, low in calories and ridiculously cheap! Dhal is usually made in two steps: first by boiling lentils and onions and then adding the tadka (tempering spices in oil and adding to the dhal.) This ‘entry level’ version is a light, everyday recipe which is great for when you’re feeling under the weather and need something easy to digest. I find it best to have with parathas but there have been times where I’ve just slurped on this like a soup!

Recipe by Thahmina | www.goldentiffin.co.uk