Chana Dhal (Chickpeas) Fusion
Sometimes the tastebuds are craving for something hearty and fully flavoured yet quick and easy to whip on a spur, and impressive too. Here comes one of my favourite dhal dishes, chana dhal.
We are fortunate to live in such a culinary melting pot as our region is. Spices and veggies from South East Asia, Far East Asia and the Indian Subcontinent are readily available and as fresh as it gets. I call this dish dhal fusion because it is a composition of the flavours around our place that elevate these otherwise rather bland chickpeas to their highest heights.
The recipe is meant as main dish. If you'd like to use it as side dish the way it is traditionally served, just use half the amount of chickpeas and tomatoes and cut a little down on the spices.
- 700 grams Chickpeas
- 2 Onion
- 3 tablespoons Olivie oil
- 1 stick Cinnamon
- 3 cloves Garlic
- 10 grams Ginger (a small knob will do)
- 30 Seeds Cardamon (fresh (about 5 pods))
- 6 Seeds Black pepper
- 1 teaspoon Cumin
- 3 cloves Cloves
- 1 teaspoon Turmeric
- 1 Sprig Coriander (Cilantro)
- ½ teaspoons Fennel
- 1 teaspoon Curry (powder or paste)
- 1 pinch Salt (if desired)
- ½ Chilli (fresh)
- 400 grams Tomatoes (fresh or canned)
- Getting the chickpeas readyIf you'd like to use some of the dry chickpeas in your pantry, soak about 400g over night. If you prefer canned chickpeas, drain the water, rinse and you are ready to start.
Cut the onion, garlic, ginger and chilli. Bring the oil to medium heat and saute everyhting until the onion are soft and shiny golden.
Add the cardamon, cinnamon, cloves, coriander, cumin, curry, fennel, pepper, and turmeric. Cook until the fragrance just emerges (keep an eye on it, avoid overcooking).
- Add the tomatoes and simmer for another 8-10 minutes.
Rinse the chickpeas well, add to the tomatoes and cook for about 20 minutes. Stir occasionally. Add a few spoons of water if it becomes too dry.
Serve with brown rice, couscous or polenta.
Thank you for giving this recipe a go!
Mimi Mo