Persian-Style Dal with Persian Mixed Spice & Dried Limes
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Course
Main Course
Persian-Style Dal with Persian Mixed Spice & Dried Limes
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
For the dal
- 250 g chana dal rinsed with water until it runs clear and left in a bowl of water to soak overnight, split yellow lentils
- 2 tbsp vegetable oil
- 1 onion
- 3 cloves garlic
- 1 whole red chili pepper finely chopped - please feel free leave out / reduce amount or deseed if you would prefer it less spicy
- 1 tsp coriander seeds
- 1 tsp Turmeric
- 900 mls vegetable stock
- 1 bay leaf
- 1 to 2 limoo amani (dried lime)
- 200 g tomato chopped, fresh
- 1/8 tsp saffron bloomed in 2 tbsp of water, ground
- lime juice juice from half a fresh lime
- salt to taste
- black pepper to taste
For the temper and garnish
- 2 tbsp ghee (non dairy alternative, if vegan)
- 1 tsp black mustard seeds
- 1/4 tsp advieh (Persian mixed spice)
- 1 tsp nigella seeds (to garnish)
Instructions
- Blend onion and garlic into a paste in a food processor or equivalent.
- Take a large saucepan and add 2 tbsp oil and place on medium-high heat. Add chilli and coriander seeds. Toast lightly for 30 seconds to release flavours. Be careful not to burn otherwise it will be bitter. Add onion and garlic paste to the pan and cook for 5 minutes. Add turmeric and cook for a couple of minutes.
- Drain channa dal and rinse. Then add to the pan with stock, chopped tomatoes, bay leaf and bloomed saffron.
- Pierce imoo amani 3 to 4 times around the lime gently with the tip of a sharp knife and add to the pan - only a shallow piercing is required. Bring to a boil, then turn the heat down, add a lid and let it simmer for 45 minutes.
- When the channa dal has cooked, remove from heat and remove the bay leaf and limoo amani. Stir to break down. Squeeze some fresh lime juice and season to taste. Leave the mixture to thicken.
- To make the temper, place a small frying pan on high heat. Add ghee and fry mustard seeds for 30 seconds. Turn heat off, add advieh and mix and then pour into the dal mixture and stir. Sprinkle nigella seeds to garnish.
- Serve with chapatis or roti and/or rice with yoghurt or torshi.
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