Ingredients for Channa Dal Curried Chickpeas
- 1 cup dried chana dal (split chickpeas)
- 7 cups water (for soaking and cooking)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder + 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- Cayenne Pepper
- 2 tablespoons margarine
- Cumin Seed
- 1 medium onion, finely chopped
- Garlic Clove
- Fresh Ginger
- Cilantro
- Salt
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How to Make Channa Dal Curried Chickpeas
- Rinse 1 cup of dried chana dal (split chickpeas) and place them in a bowl.
- Add 3 cups of cold water to the bowl, ensuring the chickpeas are fully submerged. Soak overnight (at least 8 hours).
- Drain the soaked chickpeas thoroughly.
- In a heavy-bottomed saucepan, combine the drained chickpeas, 4 cups of water, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and ½ teaspoon cayenne pepper (adjust to taste). Bring to a boil over medium-high heat.
- Reduce heat to low, cover the pan, and simmer for approximately 1 hour, or until the chickpeas are almost tender.
- While the chickpeas simmer, prepare the curry: Melt 2 tablespoons of margarine in a large saucepan over medium heat.
- Add 1 teaspoon of cumin seeds and cook for 1 minute, or until fragrant.
- Add 1 medium onion (finely chopped), 2 cloves garlic (minced), and 1 inch ginger (grated). Cook for about 5 minutes, stirring frequently, until the onion turns golden brown.
- Add the cooked chickpeas and their cooking liquid to the onion mixture.
- Increase heat to high and bring the mixture to a boil, stirring constantly.
- Cover the pan, reduce heat to low, and simmer for 30 minutes, or until the chickpeas are tender but not mushy. Stir occasionally.
- Stir well to combine all flavors.
- Garnish with fresh cilantro leaves before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
3g
Fat
5g
Carbs
5g
