Channa Dal (Curried Chickpeas)
photo by Starrynews
- Ready In:
- 1hr 55mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 1⁄2 cups chickpeas, washed and drained
- 5 cups water
- 1 teaspoon turmeric, ground
- 1⁄2 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1⁄2 teaspoon cayenne pepper (optional)
- 3 tablespoons margarine
- 1 teaspoon cumin seed
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cilantro, fresh leaves chopped
- salt, to taste
directions
- Put chickpeas in a bowl. Add enough cold water to cover and soak overnight.
- To cook, drain chickpeas. Place chickpeas, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
- In a large saucepan, melt margarine over medium heat. Add cumin seed and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
- Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy. Mix well.
- Place chickpeas in a serving dish and sprinkle with cilantro leaves.
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Reviews
-
I adore chickpeas and this makes a wonderful change from a standard dal that is based on lentils. I bypassed the soaking process by using two 400-gram tins of chickpeas (3 cups when drained). This let me streamline the rest of the recipe. I simmered the ingredients in step 2 (minus the chickpeas) in 2 1/2 cups of water for about 20 minutes. I then did step 3 (using peanut oil rather than margarine) in a separate saucepan, and combined everything in that pan for step 4. At this stage, I left the mixture to cook uncovered, and just above a simmer, so some liquid would evaporate. Also added salt (about a 1/2 teaspoon) which gave a perfect finish. Thanks for a winner.
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Another 5 stars from another dal lover. I used the optional cayenne and it added a kick without being too hot. I used 3 (15 oz) cans of chickpeas in place of dried. Since I used canned chickpeas, I only used 3 cups of water. I cut the margarine down to 1 tbsp of butter to save on fat calories. The long simmer really allows the flavors to develop. Definitely worth the wait. Thanx for posting; I'll make this again.
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I love this recipe. I use canned beans so I don't consume too much gas cooking raw ones. I do step 3, then add all the spices that would be cooked with the beans from step 2 and dry-fry them until everything is very aromatic. Then I add 2 cans of beans with the bean liquid. I don't add any water. I simmer for about 30 minutes, but keep an eye on the liquid. I want it to thicken, but not completely evaporate. It is usually nice and thick. I also garnish with a little raw onion. It reminds me of my favorite fast food Indian place in California.
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RECIPE SUBMITTED BY
Update: We've moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I'm spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it!
We are a couple, Jason and Mollie, that loves to cook together. We have two wonderful DD's, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook...and eat! We're vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. So we always need to adjust our menu based on the food available. Zaar has been a tremendous help!
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