Chana dal with tarka and tamarind

Chana dal with tarka and tamarind

Layering up garnishes when serving a dal makes it taste extra special. This dal is topped with a tarka, tamarind sauce, crispy onions, root ginger and fresh herbs.


  • 250g/9oz chana daal, soaked overnight or for at least 2 hours
  • 1 garlic clove
  • 1 tsp red chilli powder
  • ½ tsp ground turmeric
  • 1 cinnamon stick
  • 1 onion, thinly sliced
  • 1–2 tbsp ghee
  • salt, to taste

For the tarka

To serve

  • 2 tbsp tamarind chutney (available in Asian shops)
  • 2.5cm/1in piece root ginger, peeled and very thinly sliced
  • handful mixed fresh coriander, dill and chervil, finely chopped
  • 1 tsp chaat masala