CHICKPEA & COCONUT DHAL
You'll love the 'tarka', which is the spiced butter that's poured over this subtly flavoured Indian chickpea and coconut dhal. Serve with chutneys and pickles alongside
Provided by Diana Henry
Categories Dinner, Main course, Side dish
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 22
Steps:
- Heat the ghee or groundnut oil and fry the onion over a medium heat until it's pale gold and soft. Add the garlic and ginger and cook for another couple of mins. Stir in all the spices and cook for another minute or so, then add all the remaining ingredients and 450ml water. Bring to just below boiling point, turn the heat down and simmer for about 40 mins until the split peas are soft. If you like your dhal thick in texture, mash the chickpeas to break them down. If the mixture is getting dry, add more water. If it's too thin, keep cooking until you get the thickness you want. There is no 'right' consistency; dhal can be almost brothy or like a thick purée.
- To serve, heat the ghee or butter in a pan and add the shallots. Fry until they're golden, then add the cumin seeds, black mustard seeds and chilli flakes. Cook until their aromas are released. Scatter coriander on top of the dhal, then pour over the spiced butter.
Nutrition Facts : Calories 327 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
CHICKPEA DAHL
Dahl is a staple in India, usually eaten with every meal. My family always eats Dahl when we make Indian food. This is a new recipe for Dahl made and demonstrated by Cinda Sanders on a cooking show titled "Indian Cuisine."
Provided by Enjolinfam
Categories Curries
Time 50m
Yield 9 1 cup servings, 9 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in salted water until tender yet firm. Drain and set aside.
- Saute onion in 1 tablespoons oil until clear. Transfer to a food processor along with the tomatoes and fresh ginger, and blend until smooth. Set aside.
- In a large saucepan, melt margarine and add the curry powder and cumin. Saute for 4-5 minutes over medium heat. Stir often to avoid burning.
- Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often.
- Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice.
Nutrition Facts : Calories 274.7, Fat 4.6, SaturatedFat 0.7, Sodium 313.3, Carbohydrate 50.8, Fiber 10.3, Sugar 7, Protein 10
CHICKPEA DAAL (INDIAN)
This is my mother's recipe. There are variations throughout India and this is from Northern India (Punjab). It is actually a relatively easy recipe and can be left unattended for the majority of the time. Make sure to use the best and freshest ingredients available. Leftovers can be kept in the fridge for a few days.
Provided by RavJJ
Categories Vegetable
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Wash chickpeas in water.
- Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
- Leave overnight to soak.
- Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil.
- Cover and turn down to medium (level 5) heat, skim off any white foam.
- Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
- Take off heat.
- In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
- When onions are thoroughly transparent put in ginger.
- Continue to sauté until mixture is sticking to bottom and brown bits are evident.
- Put onion mixture in a food processor and mix (not steadily) until smooth.
- Process tomato, 1/2 tomato portions at a time.
- Put mixture back into large pot.
- Add green onion.
- Heat should be at (medium-high) level 8.
- When mixture starts to bubble add tomato paste.
- Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
- Add in potatoes.
- Add in chana masala.
- Reduce heat to level 7.
- Put in chickpeas with a slotted spoon.
- Water is NOT put in, but put aside for later.
- Mix for about 2 minutes Add in red pepper, masala.
- Mix for a further 2 minutes.
- Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).
- Add turmeric.
- Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
- Once potatoes are tender, the daal is done.
- This daal is typically eaten with Indian bread- naan or chapati.
- As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).
- If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.
CHICKPEA DAHL RECIPE
Learn how to make this mouth-watering Chickpea dahl in just a few simple steps. It's the perfect side dish and just delicious with naan bread.
Provided by Jessica Dady
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Gently cook the onion in the oil until soft. Add the garlic, cook for 1 min, then add the curry powder and stir over a low heat for another minute.
- Stir in the potato, add 425ml water and bring to the boil.
- Cover and simmer for 15 mins, then add the chickpeas and tomatoes; simmer for another 10 mins. Stir in the coriander and chillies.
Nutrition Facts : @context https, Calories 337 Kcal, Sugar 6.7 g, Fat 11.6 g, SaturatedFat 1.2 g, Sodium 0.11 g, Protein 13.8 g, Carbohydrate 46.5 g
CHANA DAL, NEW DELHI-STYLE
Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don't have one and don't want to buy one, a potato masher will do the trick.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield About 4 servings
Number Of Ingredients 10
Steps:
- Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
- To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
- Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 5 grams, TransFat 0 grams
CURRIED CHICKPEA AND LENTIL DAL
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Stew Soup/Stew Chickpea Lentil Mustard Cilantro Garlic Ginger Coconut Vegetarian Vegan Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 24
Steps:
- Mustard Seed and Turmeric Oil:
- Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.
- Cilantro-Raisin Chutney:
- Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
- Stew and assembly:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5-7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25-30 minutes.
- Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30-35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
- Do Ahead
- Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.
QUICK & EASY CHICKPEA COCONUT DHAL
Try this quick and easy version of dhal. It's packed with good-for-you ingredients including chickpeas, lentils and spinach
Provided by The Happy Pear
Categories Dinner
Time 10m
Number Of Ingredients 15
Steps:
- Heat a drizzle of oil in a large non-stick pot or pan over a high heat. Add the garlic and ginger, reduce the heat to medium and cook for 3-5 mins, stirring occasionally. Tip in the spring onions, all the cherry tomatoes, the coriander leaves and stalks and 1 tsp salt. Cook for 3 mins more.
- Add the coconut milk, chickpeas and lentils and stir well, then add the curry powder, turmeric, cumin, ½ tsp black pepper and the lime juice. Bring to the boil, then reduce to a simmer and cook for 5 mins. Add the spinach and wilt for a few minutes. Check for seasoning, then serve with pittas.
Nutrition Facts : Calories 338 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 1.33 milligram of sodium
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5/5 (18)Category DinnerCuisine Indian, VeganCalories 323 per serving
- Rinse the red lentils in a sieve under cold water and empty them into a large saucepan or casserole pot.
- Stir in the onion, ginger, garlic, chilli, curry powder, turmeric and salt. Cover with a loose lid and leave to simmer gently for about 40 mins. Check and stir from time to time. Add more water if required until Dahl has thickened.
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