Chana Dal
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chickpeas, dried, soaked overniht
- 7 tablespoon oil
- 3 medium onion (s), cut into half rings
- 1 tablespoon ginger, chopped
- 1 tablespoon cumin, according to
- 1 tablespoon coriander, acc.
- 2 clove (s) garlic, crushed
- 1 tablespoon chili powder
- 2 chilli pepper (s), green, chopped
- 1 bunch coriander greens, chopped
- 250 ml water
- 2 large potatoes, cut into cubes
- 2 tablespoon lemon juice
- salt
Print Recipe
Pin Recipe Instructions
- Pre-cook the chickpeas for approx. 30 minutes.
- Heat the oil in a large saucepan and fry the onions until golden brown. Reduce the heat, add the ginger, all the spices, chilli and coriander to the onions and continue frying for a few minutes - don`t forget to stir. Then add the potatoes and the water and stir well - add the chickpeas and simmer, stirring occasionally. Possibly add a little more water if it boils over before the potatoes are done.
- When everything is done, season with the lemon juice and salt.
- You can serve chapatis and a raita with it and a spicy chutney goes wonderfully with it.
- Note: you can also use canned chickpeas, you should then use a large one that is approx. 500 g.
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