Chana dal was always special in our house, reserved for those occasions when reliable old masoor dal (red lentils) wouldn’t do. Also known as the Bengal gram, chana is a type of chickpea that gives dal a pleasing, nutty richness. I’ve used coconut milk to enrich this, but if you’d like a lighter version, substitute it with 400ml water. If you struggle to find mustard oil, use vegetable oil instead, and stir a spoonful or two of English mustard into the final dal.
