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.
Ingredients
  • 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
Instructions
  1. Cut onions into onions rings or quarters, chop garlic and eggplants and fry in a pan with coconut milk, turmeric and Ras el Hanout.
  2. Meanwhile, cook Chana Dal until tender.
  3. If you have a rice cooker with a steam basket, cook Dal while steaming the veggies in the basket at the same time.
  4. Once done, add Chana Dal plus veggie broth to your veggies and simmer for 10 more minutes.
  5. For the rice cooker variant, put all ingredients into a pan at the same time and simmer for 10 minutes.
  6. Serve with rice and cilantro.
Notes
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/