Ingredients
-
2
-
1 1/2
-
1 1/2
-
10
-
3
-
1
-
2
-
1
-
0.25
-
2
-
-
-
-
-
Directions
Chickpea Daal (Indian),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.,If use canned tomatoes and canned chickpeas what would the amount be instead of fresh,Amazing recipe like in the restaurant I added whole peas too was amazing ??
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Steps
|
1
Done
|
Wash Chickpeas in Water. |
|
2
Done
|
Put Chickpeas in Fresh Water With Salt, Two Parts Water to One Part Chickpeas. |
|
3
Done
|
Leave Overnight to Soak. |
|
4
Done
|
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. |
|
5
Done
|
Cover and Turn Down to Medium (level 5) Heat, Skim Off Any White Foam. |
|
6
Done
|
Leave to Simmer Until Chickpeas Are Tender, Usually 2 or 3 Hours. |
|
7
Done
|
Take Off Heat. |
|
8
Done
|
in a Large Pot, Saut Onions and Garlic on High Heat, Then Turn Down to (medium-High) Level 8. |
|
9
Done
|
When Onions Are Thoroughly Transparent Put in Ginger. |
|
10
Done
|
Continue to Saut Until Mixture Is Sticking to Bottom and Brown Bits Are Evident. |
