Chickpea dhal | Recipe Cart
Warm spices, nutty chickpeas and the crunch of homemade papadums – nothing beats it.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Stand mixer
- Pasta machine
- Rolling pin
- Deep-fry thermometer
- Spider strainer
- Saucepan
- Skillet
- Stove
- Colander
- Wooden spoon
- Tongs
- Measuring cup
- Measuring spoon
- Paper towel
- Airtight container
Ingredients
- 50 gm unsalted butter
- 1 large onion, finely diced
- 2 garlic cloves, crushed
- 5 gm ginger (about 1cm), peeled and finely sliced
- 1 long red chilli, thinly sliced into rounds
- 10 fresh curry leaves, plus extra fried leaves to serve
- 1 tbsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200 gm chickpeas, soaked in cold water overnight
- 200 gm red lentils, rinsed until water runs clear
- 1.2 litres masterstock, chicken stock, or vegetable stock
- Steamed basmati rice, (optional) to serve
- 125 gm black gram flour (see note)
- ¼ tsp nigella seeds
- Vegetable oil, for rolling and deep-frying
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