You should never constrain yourself to eating pulses only for dinner or lunch. Channa dal curry is so easy to make for breakfast it’s really quite sad that the average Aussie child doesn’t get a flush of neuron-building Turmeric in the morning as their “breakfast of champions.” The trick with pulses is to salt them like heck – this recipe includes both sea salt and a bouillon cube to enrich the flavour and highlight the sublime nature of the humble chick pea.

Ingredients:

1 cup soaked Chana Dal (split chick peas) – 30 min – 1 hr soak time ideal

1 tablespoon coconut oil

1 teaspoon sea salt

2 teaspoons turmeric

1 tablespoon sugar (optional)

1/2 teaspoon cumin seeds

1/2 tsp cumin

1 onion sliced

1/2 can coconut milk or coconut cream

2 cups water

1 bouillon cube or 1/2 japanese curry brick

1 cucumber sliced

Cooked basmati rice for serving

Directions:

Make your basmati according to package directions. Slice cucumbers and set aside.

Heat coconut oil in skillet and add onions and cumin seeds. Allow onions to soften then add remaining spices, salt, sugar (if using) and bouillon cube.

Next add drained and pre-soaked chana dal and stir to incorporate with spices. Add water, reserving 1/2 cup. Bring to the boil then reduce to medium-low. Simmer for 20 minutes covered, then begin to adjust seasonings, add reserved water (if needed) and add coconut milk.

Ensure chana is very soft before removing from heat. You may need to keep cooking chana with extra water until it softens. Serve over basmati with cucumber and coriander.