Chana Dal

Serves: 4 as main dish

This dal is rich, delicious and satisfying because of the various ingredients: fennel, cinnamon, coconut milk.

280g/3/4 lb yellow split peas or chickpeas

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

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.
Meanwhile chop the fennel into fine pieces. Chop the onion.
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.
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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