Chana Chickpea Dal with Sticky Rice |
Cuisine: Indian
Author: Annelina Waller
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
I like to serve my Dal with sticky rice. But it's also super delicious with Curcuma rice, basmati rice, wild rice or any other.
- 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.
125 g of Chana Dhal lasts for 125 g rice (uncooked) - or for 2 hungry persons.
Recipe by Annelina Waller at https://annelinawaller.com/chana-chickpea-dal-with-sticky-rice/
3.5.3208