This weekend, treat yourself the taste of this traditional Indian cuisine that has made through every Indian kitchen for years.
Cooked with mouthwatering ingredients, Chickpea Dhaal has become a must on every Indian dining table throughout the world.
- 400 grams of canned chickpeas
- 100 grams of chopped onions
- 1/2 tsp cumin seeds
- 2 tbsp vegetable oil
- 2 tbsp Patak's Madras curry paste
- 1 tsp garlic paste
- 1/2 tsp ground cumin
- 150 grams chopped tomato
- 1/2 chopped green chili
- 2 tbs fresh chopped coriander
- 1/2 lemon juiced
- 1 pinch salt (according to taste)
- 1 pinch sugar
Take out some oil in the fry pan and heat for a couple of minutes. Add the cumin seeds and heat them until they crackle up. Now add the chopped onions and fry on medium heat for around 3 to 5 minutes.
Now add both the garlic & the Madras pastes and cumin powder and fry for 2 more minutes. You can also add green chili if you prefer a bit of spicy taste.
Now add chopped tomatoes and stir well.
Cook for 5-8 minutes and then add the chickpeas.
Cook until the chickpeas are heated through. (This can take up to 4-5 minutes.)
It's almost done! Taste if to see if it needs any further amount of salt, herbs and any other seasoning.
If all good, then add the sugar and lemon juice add half the fresh coriander.
Voila! Your dish is ready to serve with a hot dish of rice.
You may also want to garnish the dish with additional coriander.
(Recipe source: BestRecipes.com.au)