Chickpea Dhal with Papadums Recipe

Name: Chickpea Dhal with Papadums Recipe
Total time: 120 min
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; Papadums; 125 gm black gram flour (see note); ¼ tsp nigella seeds; Vegetable oil, for rolling and deep-frying

www.gourmettraveller.com.au

Warm spices, nutty chickpeas and the crunch of homemade papadums – nothing beats it.

View full recipe on www.gourmettraveller.com.au

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 www.gourmettraveller.com.au.

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