By honeykuma
Spiced chickpea dal
5 steps
Prep:15minCook:1h 5min
This dish can be easily scaled up so you can make a huge vat of the stuff and freeze for future you.
Updated at: Fri, 24 Jan 2025 03:58:27 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
22
High
Nutrition per serving
Calories490.8 kcal (25%)
Total Fat20.7 g (30%)
Carbs61 g (23%)
Sugars14.4 g (16%)
Protein19.4 g (39%)
Sodium1558.7 mg (78%)
Fiber11.9 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 ½ cupsdried chickpeas
soaked in cold water overnight, drained

¼ cupvegetable oil

3red onions
small, finely diced

2 Tbspginger-garlic paste
equal quantities of garlic and ginger, chopped and blended with a tsp of water

2green chillies
small, minced

3tomatoes
diced

2 tspground turmeric

1 tspkashmiri chilli powder

2 tspground coriander

1 tspground cumin

½ tspchaat masala

2 tspsea salt flakes

150gplain yoghurt
thick

3 Tbspcoriander leaves
chopped

1 Tbsplemon juice

2 Tbspfried shallot
slices
Instructions
Step 1
Cook the chickpeas in large pot of boiling water for 45 minutes or until soft. Drain, reserving 50ml of the cooking water. Place 1 cup chickpeas (leave the rest whole) and the reserved water in a food processor and blend to form a puree. Set aside.
Step 2
Heat the oil in a frying pan over medium heat. Add the onion and cook for 4 minutes or until softened. Add the ginger garlic paste and green chilli and cook for 30 seconds or until coloured. Add the tomato and cook for 4 minutes or until softened.
Step 3
Mix the ground spices together in a small bowl and add to the onion and tomato mixture. Stir to combine and cook for 2 minutes or until fragrant. Add the whole chickpeas, chickpea puree and salt, stir to combine and cook for 2–3 minutes.
Step 4
Add the yoghurt and simmer gently for a further 5 minutes. Remove from heat and stir through the coriander leaves and lemon juice.
Step 5
Scatter with the fried shallots and serve.
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Notes
2 liked
0 disliked
Delicious
Easy
Makes leftovers
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