How to Prepare Gordon Ramsay Slowed cooked Chana Daal with carrots and potatoes

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, slowed cooked chana daal with carrots and potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Slowed cooked Chana Daal with carrots and potatoes is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Slowed cooked Chana Daal with carrots and potatoes is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have slowed cooked chana daal with carrots and potatoes using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Slowed cooked Chana Daal with carrots and potatoes:

1. Make ready 100 g chana daal
2. Prepare 1 medium red onion
3. Make ready 1 inch piece of ginger
4. Make ready 2 cloves garlic
5. Get 2 whole green fresh chilli
6. Take 1 tablespoon cumin powder
7. Take 1 teaspoon turmeric powder
8. Get to taste Salt
9. Take 1 tablespoon corriander (fresh or dry)
10. Get Butter/ oil
11. Prepare 2 carrots peeled - sliced or diced
12. Get 1 large potato peeled - diced into 1.5 cm cubes

Steps to make Slowed cooked Chana Daal with carrots and potatoes:

1. Soak the daal in pan of cold water for 2 hours. Wash through until water is clear/almost clear.
2. Cut the onion into thin slices. Chop/grind garlic and ginger into either a paste or a fine corse consistency.
3. Heat the butter / oil in a pan on a medium heat. Once hot add the onions, garlic and ginger into your chosen fat. Stir and cook until softened and slightly brown. Add the whole chilli’s and cook for a further minute and a half (avoid burning).
4. Add the salt, turmeric, cumin and mix well.
5. Add the carrots, potatoes, and cleaned drained daal to the Masala in the pan. Give it a good mix. Add about 100ml water (or enough water that submerged the dry ingredients). Once the water has come to boil, cover the pan with a lid and reduce the heat to simmer the daal. It should be cooked in an hour on simmer. If still watery and you require a thicker consistency then increase the heat with the lid off to reduce the water.

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