Serves 4 Portions
5 Minutes Prep Time
20 Minutes Cook
Perfect as part of a nourishing bowl with quinoa, fresh salads, and a sprinkle of sunflower seeds, but just as satisfying served over warm rice with pickled onions. It also works beautifully as a dip with fried naan for something a little more indulgent.
Ingredients
Curry Base
- Onion, garlic and ginger mix – 15g
- Classic Bangla spice – 20g
Protein and Veg
- Red split lentils (rinse and soak in water for at least 10 min) – 300g
- Mixed frozen veg - 150g
- 3 tomatoes – 150g (roughly chopped)
- 500ml hot water
Recipe
Step 1
Prepare the base!
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min. Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Spice it!
To make a Tarka Spice Base, mix Classic Bangla spices with 50ml water to make a runny paste. Pour into the pan with the heated onion base and continue to heat gently. This forms the basis of your ‘Tarka’.
Step 3
Add the lentils and veg
Add the lentils and raise the heat to lightly sear the lentils in the curry sauce. Add the chopped tomatoes and 500ml water. Reduce to a simmer for 20-30 min until you reach a thick Tarka Dahl consistency. Stir in frozen veg and cook for another ten minutes. Serve as a wholesome bowl with rice or couscous, fresh crisp salad and warm naan.
Nutritional Value for Bang's Chana Masala
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g
