Channa Dal (Curried Chickpeas)
8
People talking
Another Dal recipe! We love trying new dal recipes to go with our Indian meals. Dal is a staple Indian dish. I found this recipe in the cookbook "Vegetarian Cooking Around the World."
- Ready In:
- 1hr 55mins
- Serves:
- Units:
Nutrition Information
8
People talking
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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RECIPE MADE WITH LOVE BY
@Enjolinfam
Contributor
@Enjolinfam
Contributor
"Another Dal recipe! We love trying new dal recipes to go with our Indian meals. Dal is a staple Indian dish. I found this recipe in the cookbook "Vegetarian Cooking Around the World.""
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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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Wonderful chickpea preparation! I used the optional cayenne, and it provided an enjoyable little kick to the dish. Thanks for sharing!
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Great! I didn't have cumin seed, and opted to leave out the cayenne pepper. I also used canned chickpeas because that's what I had on hand.
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This was so good! I used canned chickpeas and let everyone decide themselves how much cayenne to use. We loved it and there were no leftovers, darn! I'll be adding this to my list of family standards. Thanks, BB
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