Also known as Gram Dahl, these are an excellent base for soups, casseroles and can be used instead of whole chick peas in many recipes including dahl.
Chickpeas (dehusked and split)
None known. Non-GMO. Gluten-Free.
How to use
Soak for 1 hour. Drain and cook 1/2 cup dahl in 2 cups clean water for 20 to 25 minutes over medium heat, partially covered.
1 cup chana dahl
1 1/2 tsp. turmeric
1/2 tsp ground cardamom
1 bay leaf
1 tsp. salt
2 tbsp. sunflower oil
6 whole cloves
2 tsp. garlic flakes
1 tsp. crushed chilli (optional)
1.5 tbsp. dry parsley or cilantro
1. Combine the dahl, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Simmer partly covered for 40 minutes. Add 1 cup additional water if dries, until the dahl is tender. Remove the bay leaf. Pure the dahl until saucy but not soupy.
2. To make the tadka, put oil in a small saucepan over medium-high heat. When hot, add cloves; let sizzle for about 30 seconds. Add the garlic stirring constantly, until medium brown. Stir in the chilli flakes if you are using them, and turn off the heat.
3. Pour the tadka into the dahl; stir gently to combine. Garnish with parsley and serve.
Store in an airtight container in a cool, dry place, away from direct sunlight for less than 24 months.