I have always thought that Dal is a lentil dish, but this Chana Chickpea Dal has given me a complete new perspective:).
Do you like Dhal or have you already come closer to the Indian cuisine? In my case, the Indian cuisine got a little attention lack. Also, I need to say, I haven’t been the biggest Dhal fan so far. Some time ago I got a wonderful surprise package. It was from Rapunzel* and amongst others it contained Chana Dhal. Who knows it? For me, it was a novelty since I just knew the typical lentil dhal. So I went to my kitchen and started to experiment. In my rice cooker I cooked 1 cup of Chana Dhal, put 2 large onions, and 4 cloves of garlic on top in the steaming insert Afterwards I cooked 1 cup of rice and created the Chana Chickpea Dhal dish. Since then I am a big fan:).
- sticky rice for 2 persons, precooked ( about 125 g uncooked)
1 cup (125 g) Chana Dal* (peeled chickpeas)
- 1 large eggplant
- 2 large onions
- 4 cloves of garlic
- 1 tbsp Ras el Hanout
- 1 tbsp curcuma
- 130 ml coconut milk
- 100 ml vegetables broth
- Chopped cilantro, for garnish
- Cut onions into onions rings or quarters, chop garlic and eggplants and fry in a pan with coconut milk, turmeric and Ras el Hanout.
- Meanwhile, cook Chana Dal until tender.
- If you have a rice cooker with a steam basket, cook Dal while steaming the veggies in the basket at the same time.
- Once done, add Chana Dal plus veggie broth to your veggies and simmer for 10 more minutes.
- For the rice cooker variant, put all ingredients into a pan at the same time and simmer for 10 minutes.
- Serve with rice and cilantro.
Do you know Chana Dal or have you tried this recipe?