Spiced Chana Dal
Begin with soaking 225g of chana dal in water. This simple yet flavorful meal requires cooking the dal with turmeric until it's tender, then blending it into a rough puree. The magic happens with the tarka seasoning—a blend of onion, tomatoes, garlic, and a mix of spices like cumin, coriander, cinnamon, and ginger, all fried to release their fragrant aromas. This spiced mixture is then combined with the dal, creating a dish full of depth and flavor. To finish, the dal is served with a sprinkle of fresh coriander and chopped red chilli, adding a fresh and spicy kick.
- 225 g Chana dal,
- 800 ml Water
- 1 tsp Ground turmeric
- 1 Onion, peeled
- 3 Roma tomatoes
- 2 Garlic cloves, peeled
- 2 tbsp Neutral-tasting oil
- 1 tbsp Ground cumin
- 1 tbsp Ground turmeric
- 1 tsp Ground coriander
- ½ tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Sea salt
- 1 tbsp Apple Cider Vinegar
- Prepare Lettuce Cups
Begin by cutting the base off the iceberg lettuce and soaking the leaves in cold water to separate them. Trim with scissors if needed to form open cups. Keep them in cold water to maintain crispness.
- Stir-fry Aromatics and Turkey
Heat vegetable oil in a wok over high heat. Stir-fry spring onions, coriander stems, and grated ginger for 1 minute until softened. Add turkey mince and cook for 4-6 minutes until it browns. Then, add soy sauce, hoisin sauce, chilli oil, and sesame oil for flavor.
- Combine with Vegetables
Fold the stir-fried mixture with grated jicama/yam bean and carrot. Serve in lettuce cups, topping with chopped roasted peanuts and fresh coriander leaves.
