Chana daal: Difference between revisions
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====Best recipe review==== | |||
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''<span class="reviewTitle">A curry 'must-have'</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">Every curry needs this - a great dip for breads and it makes the meat go much further.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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==See also== | ==See also== | ||
* [[Dal|A selection of other Daal recipes]] | * [[Dal|A selection of other Daal recipes]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 10:08, 20 December 2021
| Chana daal | |
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_recipe.jpg)
Best recipe reviewA curry 'must-have' 4/5 Every curry needs this - a great dip for breads and it makes the meat go much further. Paul R Smith |
| Servings: | Serves 4 as a side dish |
| Calories per serving: | 460 |
| Ready in: | 25 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2012 |
Serve this with puris, savoury potatoes, rice or any meat or vegetable dish. A great addition to any curry.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tin of chickpeas (430 g), drained (reserve some of the water for later) and rinsed in cold running water
- 1 large onion, peeled and finely chopped
- ½ green chili, chopped
- sprigs of fresh coriander, chopped
- 1 large fresh tomato, chopped (or 2 tablespoons of tinned tomatoes, chopped)
- 1 tablespoon lemon juice
- 1 tablespoon sunflower oil
- 50g from a block of creamed coconut
- ½ teaspoon freshly ground cumin
- ½ teaspoon chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon freshly ground coriander seeds
- 1 teaspoon garam masala or curry powder
- sea salt to taste
Method
- Heat the oil in a wok and brown the onions
- Add the chopped tomatoes and fry for a minute or two
- Add the powdered spices and chickpeas and stir-fry for a minute
- Add the chickpeas, lemon juice, cover and simmer for 10 minutes
- If you want more 'gravy' add a little of the reserved water
Serving suggestions
Serve garnished with chopped coriander
Variations
Daal can be made with most varieties of lentils and pulses, though the soaking and cooking time may vary.
See also
Discover Cookipedia's Culinary Creations on Pinterest
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