AG, here is the recipe I used, I doubled the recipe, it is best to soak the split chickpeas overnight.
Chana Dal (Split Chickpea Curry)
Prep: 1 hour 15 minutes
Cook: 30 minutes
Total: 1 hour 45 minutes
Author: Sarah Bond
Calories: 184kcal
Servings: 4
Ready to enjoy the cozy flavor and filling nutritional benefits of chana dal? Learn how to make this tasty, delicious Indian/Pakistani-inspired recipe.
Ingredients
▢ 1 cup dried chana dal (split chickpeas) can sub whole chickpeas*, 200
▢ 2 Tbsp olive oil 30 mL
▢ 1 white or yellow onion finely diced
▢ 2 Tbsp fresh grated ginger
▢ 4 cloves garlic minced
▢ 2 tsp garam masala
▢ 1 14.5-oz can diced tomatoes 400 g
▢ 1 ½ cups water 355 mL
▢ ¼ tsp salt
▢ To serve: rice, lemon, cilantro, yogurt
Instructions
Soak: Add chana dal to a pot and cover with water. Let soak for 1 to 2 hours (or 8 hours, if starting in the morning before work). Strain before using.
Base: Heat oil over medium heat in a large skillet or pot, then add onion, ginger, garlic, and garam masala. Cook until onion is softened and fragrant (about 3 minutes), then add the whole can of diced tomatoes, strained chana dal, and water.
Cook: Cover and cook, stirring occasionally, until chana dal is soft enough to be pinched between two fingers (about 25 to 40 minutes). Add more water, as needed, until chana dal has cooked through. Season with salt, taste, and add more salt/garam masala as needed.
Serve: Serve warm with rice, a squeeze of fresh lemon juice, and fresh cilantro. I also love it with a dollop of plain yogurt and some homemade naan!
