1/2 Photos of 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.
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- 2 cups chickpeas (not canned)
- 1 1/2 teaspoons salt
- 1 1/2 large chopped onions
- 10 garlic cloves
- 3 tablespoons butter
- 1 inch chopped ginger (finely chopped or put in food processor)
- 2 chopped tomatoes, skins removed (to be processed in 1/2 tomato portions at a time)
- 1 green onion, chopped
- 0.25 (6 ounce) can tomato paste
- 2 small potatoes, cut into chunks
- 2 teaspoons chana masala (optional)
- 1 teaspoon dry crushed red pepper
- 2 tablespoons garam masala (found in Indian stores or ethnic food section)
- 1 teaspoon turmeric
- 1Wash chickpeas in water.
- 2Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
- 3Leave overnight to soak.
- 4Put 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.
- 5Cover and turn down to medium (level 5) heat, skim off any white foam.
- 6Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
- 7Take off heat.
- 8In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
- 9When onions are thoroughly transparent put in ginger.
- 10Continue to sauté until mixture is sticking to bottom and brown bits are evident.
- 11Put onion mixture in a food processor and mix (not steadily) until smooth.
- 12Process tomato, 1/2 tomato portions at a time.
- 13Put mixture back into large pot.
- 14Add green onion.
- 15Heat should be at (medium-high) level 8.
- 16When mixture starts to bubble add tomato paste.
- 17Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
- 18Add in potatoes.
- 19Add in chana masala.
- 20Reduce heat to level 7.
- 21Put in chickpeas with a slotted spoon.
- 22Water is NOT put in, but put aside for later.
- 23Mix for about 2 minutes Add in red pepper, masala.
- 24Mix for a further 2 minutes.
- 25Add 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).
- 26Add turmeric.
- 27Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
- 28Once potatoes are tender, the daal is done.
- 29This daal is typically eaten with Indian bread- naan or chapati.
- 30As 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).
- 31If 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.
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Nutritional Facts for Chickpea Daal (Indian)
Serving Size: 1 (127 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 136.7
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 2.2 g
- Cholesterol 9.1 mg
- Sodium 561.6 mg
- Total Carbohydrate 21.9 g
- Dietary Fiber 3.8 g
- Sugars 2.4 g
- Protein 3.9 g
The following items or measurements are not included: