The flavor of this traditional Indian dal is intense as the whole spice sits in the soup, so the dal tastes even better the next day. Serve this delicious split gram dal Vegan Richa’s Indian Kitchen Cookbook with rice or flat bread.
do you want:
1 cup split chickpeas, rinsed, soaked for 1 hour, and drained
3½ cups water
Half a teaspoon of turmeric
¾ teaspoon salt
1 teaspoon of sugar
2 teaspoons of coconut oil
¼ cup large coconut flakes, dried or fresh
Half a teaspoon of cumin
2 (2-inch) cinnamon sticks
2 cardamom seeds, lightly powdered
2 bay leaves
3 whole cloves
3 whole dry red chillies
1 (1-inch) ginger, peeled and minced
2 tablespoons roughly chopped raw cashews
2 tablespoons raisins
½ teaspoon red pepper flakes for garnish
what do you do:
- In a medium saucepan over medium heat, combine split chickpeas, water and turmeric. Cook partially covered for 30 to 40 minutes or until peas are very tender. Stir in salt and sugar. Reduce heat to low.
- Meanwhile, heat oil in a wok over medium heat. Add coconut and cook until golden, about 1 minute. Remove the coconut from the pan, leaving the oil in the pan, and set aside. To pan, add cumin seeds, cinnamon stick, cardamom seeds, bay leaves and cloves and cook for 1 minute or until fragrant.
- Add the red chilies to the pan by breaking them in half. Add the ginger, cashews, and raisins and cook until the cashews are golden, about 1 minute. Add to the boiled dal and mix well. Add a little butter to the mixture.
- Stir in half the coconut. Simmer covered for 5 minutes and remove from heat. Garnish with remaining coconut flakes and red chili flakes. Remove the cinnamon stick and bay leaf just before serving.