Daal with Chickpeas
Hello 😀 It’s Wednesday (just!) and I’ve managed to get back on track (no idea how!) This week I’ve had my little sisters children staying… I’m so not used to having a 2 year old around full time! and with his 6 year old sister too! We had FUN!!! But Oh I was SO tired! Special thanks to my own son for entertaining them and to my lovely friend for having us over to play for the whole afternoon! 😀
Back to food…
A while ago, okay a long while ago! I picked up something called ‘urid daal’ in my local Asian Supermarket. It has sat in the pantry untouched for ages as I wasn’t sure what to do with it. Okay, so I’m still not sure! 😛 I thought I could use it like red lentils and maybe you can… of course you can! Why not! This was an experiment (as always) but it turned out so yummy I thought I’d share! 🙂
Daal with chickpeas (Vegan & Free-From)
Gather
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon coriander seeds
- Sliver of coconut oil
- 1 leek diced
- 1 teaspoon garlic granules
- 500g urid daal rinsed throughly
- 1 litre cold water
- 2 teaspoons paprika (sweet-med)
- 1/2 – 1 teaspoon red chili flakes
- 2 lime (kaffir) leaves
- Salt to taste (I used Maldon sea salt)
- 1 x 400g tin chickpeas with liquid
- 2 tablespoons tomato puree
- 1 teaspoon tumeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 100 ml water
- 1 teaspoon coriander flakes
Prepare
- Dry fry the mustard, cumin, fenugreek and coriander seeds until they start to pop.
- Add the oil followed by the leeks and garlic and fry until the leeks start turning brown.
- Carefully add the wet urid daal and the water, stir then cover for 15 minutes.
- Sprinkle over the paprika, chili flakes, salt and push the lime leaves into the daal.
- Tip the chickpeas and their liquid in. Add a bit more water if you think necessary. Stir. Cover. Cook for a further 15 minutes.
- Heat the tomato puree in a pan with turmeric, garlic, salt and water. Cook for a minute then stir into the daal. Adjust seasoning.
- The coriander can be added for the last minute of cooking – or sprinkled over the top before serving. Remove the lime leaves before serving.
- Enjoy!
Serve & Store
- Eat with your favourite grain such as brown rice, quinoa or millet.
- Scoop it up with some poppadum’s.
- Have some green salad on the side and maybe some fresh tomatoes.
- Make a quick raita with yogurt (I used coconut), fresh mint and diced cucumber.
