At a Kangri dham, the botis (traditional cooks) make dal in huge brass pots over wood fires, cooking it slowly until thick enough to hold its shape on a leaf plate. This home version keeps the same spices and the same patience.
Serve it with plain rice, madra and khatta for a dham at home.
Recipe card
Kangri Dham-style Chana Dal
- Prep
- 2 hr 10 min
- Cook
- 1 hr
- Total
- 3 hr 10 min
- Makes
- 4 servings
- Diet
- Vegetarian
Ingredients
Method
- Cook the dal
Cook the soaked dal with turmeric, salt and 3 cups water until soft but still holding shape (3 whistles, or 40 minutes in a pot).
- Temper
Heat the ghee, add cumin, hing and whole spices, then the ginger. Add coriander and chilli powder with a splash of water.
- Simmer thick
Pour the tempering into the dal and simmer uncovered for 15 minutes, stirring often, until thick. Add the amchur and garam masala and cook 2 more minutes.
Tips from our kitchen
- Dham dal is thick — it should not run on the plate.
- A brass or heavy-bottomed pot gives the closest flavour to the real thing.
