The Recipe

Chickpea Daal (Indian)

Name: Chickpea Daal (Indian)
Cook time: 3 h
Total time: 3 h
Yield: 1 (127 g)
Ingredients: 2 cups chickpeas (not canned); 1 1/2 teaspoons salt; 1 1/2 large chopped onions; 10 garlic cloves; 3 tablespoons butter; 1 inch chopped ginger (finely chopped or put in food processor); 2 chopped tomatoes, skins removed (to be processed in 1/2 tomato portions at a time); 1 green onion, chopped; 0.25 (6 ounce) can tomato paste; 2 small potatoes, cut into chunks; 2 teaspoons chana masala (optional); 1 teaspoon dry crushed red pepper; 2 tablespoons garam masala (found in Indian stores or ethnic food section); 1 teaspoon turmeric; water

COOK TIME : 3 hoursPREP TIME : a few seconds

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Ingredients

DESCRIPTION

This is my mother's recipe. There are variations throughout India and this is from Northern India (Punjab). It is actually a relatively easy recipe and can be left unattended for the majority of the time. Make sure to use the best and freshest ingredients available. Leftovers can be kept in the fridge for a few days.

INGREDIENTS

2 cups chickpeas (not canned)
1 1/2 teaspoons salt
1 1/2 large chopped onions
10 garlic cloves
3 tablespoons butter
1 inch chopped ginger (finely chopped or put in food processor)
2 chopped tomatoes, skins removed (to be processed in 1/2 tomato portions at a time)
1 green onion, chopped
0.25 (6 ounce) can tomato paste
2 small potatoes, cut into chunks
2 teaspoons chana masala (optional)
1 teaspoon dry crushed red pepper
2 tablespoons garam masala (found in Indian stores or ethnic food section)
1 teaspoon turmeric
water