1h 35m
“This soup is deceptively rich, complex and flavourful; you have to try it”
— Amir


Serves 1


Step 1

Caramelise your onion in the oil for a few minutes, then add your meat and sear.

Step 2

Next add the tomato paste and spices, and continue to sauté for 2 minutes

Step 3

Add the rinsed chana dal and 4 cups of water, then pierce your dried limes, and throw them in too. Bring the mixture to a boil, then cover, and leave to simmer for an hour on low

Step 4

Mandolin your potatoes into thin strips, then cut into sticks and throw into ice water for 30 minutes

Step 5

Check the seasoning of your stew, and that the daal is not absorbing too much water. I would suggest adding 1/2 cup every half an hour as needed

Step 6

Fry your potato sticks in a pan of oil till golden, then allow to drain over a paper towel and toss in salt. You can then serve the soup wiht the fried potato on top
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