Chickpea Daal (Indian)

Step 1

Wash chickpeas in water.

Step 2

Put chickpeas in fresh water with salt, two parts water to one part chickpeas.

Step 3

Leave overnight to soak.

Step 4

Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil.

Step 5

Cover and turn down to medium (level heat, skim off any white foam.

Step 6

Leave to simmer until chickpeas are tender, usually 2 or 3 hours.

Step 7

Take off heat.

Step 8

In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.

Step 9

When onions are thoroughly transparent put in ginger.

Step 10

Continue to sauté until mixture is sticking to bottom and brown bits are evident.

Step 11

Put onion mixture in a food processor and mix (not steadily) until smooth.

Step 12

Process tomato, 1/2 tomato portions at a time.

Step 13

Put mixture back into large pot.

Step 14

Add green onion.

Step 15

Heat should be at (medium-high) level 8.

Step 16

When mixture starts to bubble add tomato paste.

Step 17

Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.

Step 18

Add in potatoes.

Step 19

Add in chana masala.

Step 20

Reduce heat to level 7.

Step 21

Put in chickpeas with a slotted spoon.

Step 22

Water is NOT put in, but put aside for later.

Step 23

Mix for about 2 minutes Add in red pepper, masala.

Step 24

Mix for a further 2 minutes.

Step 25

Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).

Step 26

Add turmeric.

Step 27

Bring mixture to a boiling point on max heat, then reduce heat to level Cover partially and mix infrequently.

Step 28

Once potatoes are tender, the daal is done.

Step 29

This daal is typically eaten with Indian bread- naan or chapati.

Step 30

As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).

Step 31

If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.