I love the flavours of India and finding dishes that work well as part of my low-carb eating regime. This spicy chickpea daal really ticks a lot of boxes. Eat it by itself for lunch with a hard boiled egg or with spiced roast chicken or lamb for supper with some simple chutneys and pickles. It’s easy to make, full of flavour and a good budget option too. You’ll find yourself making this again and again.
- 35ml cold-pressed rapeseed oil
- 5g finely grated fresh ginger
- 5g finely grated garlic
- 400g tin of chickpeas (or dried ones, soaked and cooked)
- 1 black cardamom pod
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp ground cumin
- 1/4 teaspoon chilli powder
- 15g tomato purée
- 1g sea salt
- 1/2 tsp garam masala
- 100g onion and tomato masala
- 50g skinned and chopped fresh tomatoes
- A handful of chopped fresh coriander stalks
- 3cm fresh root ginger cut into thin matchsticks
- 25g butter
- To serve: red onion, finely sliced, ginger matchsticks, coriander leaves, lime juice
To make…
- Warm the oil in a saucepan over a medium heat. Once hot, add the grated garlic and ginger and cook through for 2 or 3 minutes.
- Add the cardamom, bay leaf and cinnamon stick and cook for another minute. Add the cumin, chilli, tomato purée and salt. Cook for another 3 minutes.
- Add the onion and tomato masala, bring to a simmer, add the chickpeas and 100ml of water. Simmer for about 15 minutes.
- Add the garam masala, fresh tomatoes, chopped coriander and ginger matchsticks. Simmer for another couple of minutes and then stir in the butter.
- Serve with a garnish of sliced red onion, ginger matchsticks, chopped coriander and a squeeze of lime juice.
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