First up, a special thanks again to Anne for sharing her space with me yesterday. Let’s here it for Anne of Annie Bakes! Second up, because we had a few issues with pictures yesterday over on Anne’s site, I’ve gone ahead and published the complete recipe over here as well. You can find it directly before today’s post. Hopefully that will help all the wanna be Indian food cooking chefs out there that were hoping for a little step by step assistance (you know who you are).
Alright, let’s move on. We’ve got the rice, now let’s get to the good stuff. Today we’re going to whip up a batch of daal. Daal is considered to be a southern Indian tomato based lentil or bean dish and is typically served with rice and bread. I chose to make mine with chickpeas; Yumazing!!, as my good friend Sommer over at A Spicy Perspective would say (check out her blog after finishing here to see why!).
There is a touch of spice in this dish, but not too much to stop my 17th month old from eating two helpings of the stuff; he loved it!
Feel free to adjust the heat level to accommodate children and adults alike.
Let’s get to it!
Ingredients Needed:
2 Cups of Dried Garbanzos, Cooked According to Package Instructions
OR
5 Cups of Pre-Cooked Garbanzos
1 Can of Diced Tomatoes
1 Cup of Peas (Optional)
1 Onion, Roughly chopped
3 Cloves of Garlic
1/2 Jalapeno
1 Tbsp of Oil
1 tsp of Cumin
1/2 tsp of Tumeric
1/2 tsp of Curry
1 tsp of Ginger
Salt and pepper
1 Cup of Veggie Broth
To start off, add your oil to a large saute pan on medium heat and cook up your garlic and jalapeno for 1 to 2 minutes.
While your garlic and jalapeno are cooking up, grab your food processor and add to it your tomatoes, onion, cumin, tumeric, curry, ginger, and a few good shakes of salt and pepper. Spin it up good.
To your saute pan add in the tomato mixture, chick peas, and vegetable broth.
Cook it up on medium low heat for 30 minutes or until the liquid reduces down by half. If you choose to add peas, now would be the time to do it.
Stir it all together and let it heat up for a minute or two more to warm your peas through and you’re ready to gobble it up!
Rice, Daal…. all that’s left to fill out this dish is, you guessed it, some homemade naan! Yep, that’s right, tomorrow we’ll be whipping up some bread to soak the meal up with.
So be sure to stop by for Family Friendly Friday and help me finish off this Indian feast!
Indian Daal
Ingredients:
2 Cups of Dried Garbanzos, Cooked According to Package Instructions
OR
5 Cups of Pre-Cooked Garbanzos
1 Can of Diced Tomatoes
1 Cup of Peas (Optional)
1 Onion, Roughly chopped
3 Cloves of Garlic
1/2 Jalapeno
1 Tbsp of Oil
1 tsp of Cumin
1/2 tsp of Tumeric
1/2 tsp of Curry
1 tsp of Ginger
Salt and pepper
1 Cup of Veggie Broth
Directions:
Add your oil to a large saute pan on medium heat and cook up your garlic and jalapeno for 1 to 2 minutes.
While your garlic and jalapeno are cooking up, grab your food processor and add to it your tomatoes, onion, cumin, tumeric, curry, ginger, and a few good shakes of salt and pepper. Spin it up good.
To your saute pan add in the tomato mixture, chick peas, and vegetable broth.
Cook it up on medium low heat for 30 minutes or until the liquid reduces down by half. If you choose to add peas, now would be the time to do it.
Stir it all together and let it heat up for a minute or two more to warm your peas through.
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Julie,that recipe looks amazing! and love the way you photographed each segment. When I looked at the picture I though Garbanzos were chick peas. Are they the same thing? Great post.
Rita
Rita, Chick peas and garbanzos are indeed the same bean! Thanks for stopping by!
Can I tell you that everyday I'm jealous that you get to shop at Trader Joe's?
Yummy yummy yummy! And so good for you too! We adore Indian food and this is a great healthy side dish. Thanks for sharing Julie 🙂
Yummy, that looks good! Sorry I missed you yesterday but the insanity is making way for a more calm afternoon. I'll call you later!
This makes me think of my favorite contestant on Next Food Network Star. Have you been watching? 🙂
Mmm it looks amazing! And bravo, brave 17-mo-old! 🙂
I love Indian food! 🙂
This looks as good as yesterday's!!
anne
http://www.anniebakes.net
@LambAround
Absolutely! I love NFNS!! Did you see who's listed in my blogroll? I'm rooting for her all the way. Bring on Sunday!
What a fantastic dish! I'm crazy about daal, but have never tried it with chickpeas.
It's an honor to be mentioned on your blog–thanks for the link! 🙂
I need more good go to veggie dishes. This one looks like a keeper.
Lots of yummy love,
Alex aka Ma What's for Dinner
http://www.mawhats4dinner.com
Yum. What are those little cubes in the 3rd photo…garlic? Did I miss them in another post somewhere where you may have explained what they are? If that's garlic, that's brilliant!
Jami
Hey, Julie! I love dal but I'm really bad at following recipes so I usually just throw stuff together and call it dal. 😉 But this recipe looks great so I might just try it and actually stick with it. 😛
I love dal. It is so easy! I don't use vegetable broth since the spices have so much flavor and I find that the veg broth from TJs is not to my taste and rather dominates the flavors of food. How did you find it?
You know the thought of Spicy Indian food has always scared me, but now I want to try this. It sounds and looks delicious! Thanks!
Kas
Yum!!!! I love chickpeas! This is another dish I will have to try! The Hubble and I love all kinds of ethnic dishes so I'm really happy you've decided to share these. Thanks!
This looks amazing, and easy too! I can wait to try it.