Masala daal

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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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Curry, Recipes, Vegetables and tagged , , , , , . Bookmark the permalink.

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