CHANA DAL (Indian Chickpea Curry)
This is a delicious Indian curry which is like a stew that can either be served as a side dish or as a main dish. Serve with rice for a Vegetarian meal along with some Naan bread and Raita (yogurt and cucumber with a little lemon juice) which tames down the heat if it's too spicy for you, but adds a nice tang. As a side dish, this will jazz up a simple piece of grilled chicken or fish.
Equipment
- Medium Dutch Oven or Sauce Pan 4 Quart or larger. I like to use my 5.5 Quart Le Creuset Dutch oven that I bake my sour dough bread in.
Ingredients
- 3 Cans (15.5 ounces) Chick Peas (Garbanzo Beans) Drained & Rinsed
- 1 Cup Onion, minced 1 medium, or 1/2 large
- 2 Cans (15.5 ounces) Chopped Tomatoes
- 1 TBSP Garlic, minced 3-4 cloves
- 1 TBSP Ginger (fresh), minced 3" piece
- 2 tsp Jalapeno (fresh), seeded & minced 1 small, or 1/2 large
- 2 tsp Ground Coriander
- 2 tsp Ground Cumin
- 1 tsp Garam Masala
- 8 Cardamom Pods
- 1/4 Cup Cilantro Leaves, chopped, plus extra for garnish
- 2 TBSP Lemon Juice, freshly squeezed 1 lemon
- 1/2 - 1 tsp Kosher Salt
- 2 TBSP Canola Oil or Light Olive Oil
Instructions
- Heat the oil in the pan over medium heat.
- Add the onions and sautee until they are very soft and golden brown, making sure to stir frequently. Do not let the onions burn, making sure to adjust the heat if they are frying rather than sauteeing.
- Add the garlic, ginger and jalapeno and cook for 1 minute, stirring constantly.
- Add the coriander, cumin, garam masala and cardamom pods and give a quick stir.
- Add the chickpeas, tomatoes and their juice and 1/2 tsp salt. Stir well and increase the heat to bring to a boil. Once the mixture comes to a boil, reduce the heat and allow to simmer, partially covered for 30 minutes, stirring frequently.
- Taste for seasoning, and add another 1/2 tsp of salt if needed. If it had reduced too much, add 1/2 cup water.
- Garnish with additional cilantro. Serve as a side dish or as a main course with Basmati Rice and Naan bread.
Notes
KTINA's TIPS:
- All ingredients and spices should be readily available in most grocery stores.
- You can serve this immediately after cooking, but I find that it is best the next day when the flavors have had more time to meld and the spices soften a bit.
- Do not eat the whole cardamom pods, you will find them rather unpleasant. You may wish to place them in a Bouquet Garni bag so that they can be easily removed before serving.
- This is very flavorful and slightly spicy, but I don't think overly so. If you prefer more heat, I suggest serving some sliced fresh jalapeno or fresno chilies along side so people can adjust to their own palate.
- To tone down the spice, add Raita, which will mellow it out a bit and add a nice tang.