Well, when I say quick I mean it’s quick once you have done the prep. You can eat this as a side dish or almost like a soup with some warm nan bread.
2 large handfuls of chana dal (or yellow split peas)
2-3 cloves garlic – finely sliced
2 tomatoes – diced
1 teaspoon ground turmeric
1 teaspoon chili powder – vary the amount depending on how hot it is and how hot you like it
1 teaspoon salt
Large bunch fresh coriander – chopped
Soak the chana dal in cold water for a few hours – this is not essential but it reduces the cooking time a little.
Rinse the dal then cover with water, add a teaspoon of ground turmeric and bring to the boil. Cover, reduce the heat and simmer for half an hour or so until the dal is soft and soupy. If too wet, take the lid off and let some of the water evaporate off while cooking. If dry, add more water, a little at a time.
When the dal is done, heat a little oil in a small frying pan. When hot add the garlic and chili powder and fry until just starting to brown. Now add the tomatoes and salt. Fry until the tomatoes start to break up then tip the contents of the frying pan into the dal. Add the chopped coriander, stir well and serve hot.