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Chana Dal


1 cup red lentils

7 cup homemade chicken broth

1 tsp Celtic sea salt

1/4 tsp cayenne

1/4 tsp turmeric powder

1/4 tsp cumin powder

1/4 tsp coriander powder

1 tbl tamarind pulp

1/4 tsp black mustard seed

1 chopped garlic clove



Soak the chana dal in 4 cup water for 2-3 hours then wash and drain.

Boil 3 cups water and the salt in a pan.

Add the red lentils, cover the pan and cook over medium flame for 30 min.

Stir the red lentils when cooked.

Add cayenne, turmeric, cumin, coriander, the tamarind pulp (skin & seeds removed).

Stir well and allow to simmer uncovered.

In a separate frying pan, heat the vegetable oil over low heat and add the mustard seeds and chopped garlic, garlic, 1 carrot, 3 celery to it.

When the oil gets hot, add the oil mixture to the simmering pot of lentils.

Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.