Soak urad dal and chana dal together in water for at least one hour ... When cooked properly, let it cool down a bit and grind in a mixer/blender to make smooth paste. 3. In a pan, heat some ghee.

You've probably tried chana dal in a variety of ways ... Cook for 5 to 7 minutes, or until the onions are translucent. 3. To make a smooth paste, combine the bay leaf, ginger, fennel, cumin, cinnamon, ...

Add the ginger, spices, chilli and salt. Drain the chana dal and add to the pan with 400ml/14fl oz water. Bring to the boil, then simmer for 35–40 minutes, or until the dal is tender.

Creamy little coconut chana dal pies with a scrunchy, crunchy filo pastry crust and aromatic flavours like garam masala and fresh curry leaves. These are a great make-ahead meal for the freezer, too.