Chickpea Daal (Indian)

Recipe by RavJJ
READY IN: 3hrs
SERVES: 10-12




  • 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.