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Cast iron skillet filled with rice and Indian Chana Dal with two lemon slices on the side.

Indian Chana Dal

  • Prep Time5 min
  • Cook Time20 min
  • Total Time25 min
  • Yield3-4 servings
  • Cuisine
    • American
    • Indian
  • Course
    • Main Course
  • Suitable for Diet
    • Gluten Free
    • Low Lactose
    • Vegetarian

Ingredients:

  • 1 packet of sunflower haché
  • 3 tbsp oil
  • 1 tsp cumin
  • 2 onions, diced
  • 50 ml water
  • 30 g ginger
  • 3-5 cloves of garlic
  • 250 g diced tomatoes
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp coriander ground
  • 1 tsp Garam Masala powder
  • 150 g chickpeas (halved, peeled , pre-cooked)
  • 300 ml water
  • 70 g thawed drained frozen spinach or fresh spinach - roughly chopped
  • 125 ml coconut milk
  • 1 tsp salt
  • lemon juice

Directions:

Preparing the spices

1

Heat some oil in a pan. Add cumin and diced onions. Fry them well. 

2

Pour the sunflower haché and 50ml water into the pan.

3

Add ginger and garlic. 

4

The diced tomatoes, the turmeric powder, chili powder, coriander powder and Garam Masala powder are then placed in the pan. Mix everything up well. 

5

Pour 300ml of water into the pan and let everything simmer well. 

6

Then you can add the pre-cooked, peeled and halved chickpeas, as well as the cooked spinach, coconut milk and salt, and mix everything well. 

7

The finished Das can then be served with rice and topped with lemon juice. 

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