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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

CHANNA DAL & ALLOO Recipe

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This recipe for CHANNA DAL & ALLOO is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon oil
1 teaspoon cumin seeds
1 medium red onion
2 green chili, sliced
3 large garlic cloves, finely chopped
1 inch ginger, finely chopped
3 medium tomatoes, pureed
1.5 teaspoons curry powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon smoked paprika
1.25 teaspoon salt, or to taste
3 white potatoes, diced
15.5 oz can of chickpeas, drained & rinsed
1.25 cups water
2 tablespoons chopped cilantro
1/3 cup coconut milk
1 tablespoon lemon juice
more cilantro, for garnishing
*serve with basmati rice
Directions:
Directions:
Let the cumin seeds sizzle and then add chopped onion, ginger, garlic and green chili. Cook till onions are soft and light brown, around 3-4 minutes.

Add the tomato puree. Stir and cover the pot with a lid. Cook the tomato puree for 5 minutes and then add curry powder, garam masala, cumin powder, turmeric powder, smoked paprika and salt. Cook the spices for a minute or two.

Add diced potatoes, chickpeas and stir to combine. Add water and mix.

Add bunch of chopped cilantro

Add coconut milk, lemon juice and adjust spice levels to taste.
Garnish with some more cilantro and enjoy the curry over rice!
Personal Notes:
Personal Notes:
This dish will magically transform you to Kerala! Enjoy!

 

 

 

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