Prep Time: 0 mins
Total Time: 3 hrs
Servings: 10-12
About This Recipe
“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.”
Ingredients
2cupschickpeas( not canned)
1 1/2 teaspoonssalt
1 1/2 largechopped onions
10garlic cloves
3tablespoonsbutter
1inchchopped ginger( finely chopped or put in food processor)
2chopped tomatoes, skins removed( to be processed in 1/2 tomato portions at a time)
1green onion, chopped
0.25 (6ounce) cans tomato paste
2smallpotatoes, cut into chunks
2teaspoonschana masala(optional)
1teaspoondry crushed red pepper
2tablespoonsgaram masala( found in Indian stores or ethnic food section)
1teaspoonturmeric
water
Directions
Wash chickpeas in water.
Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
Leave overnight to soak.
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.
Cover and turn down to medium (level 5) heat, skim off any white foam.
Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
Take off heat.
In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
When onions are thoroughly transparent put in ginger.
Continue to sauté until mixture is sticking to bottom and brown bits are evident.
Put onion mixture in a food processor and mix (not steadily) until smooth.
Process tomato, 1/2 tomato portions at a time.
Put mixture back into large pot.
Add green onion.
Heat should be at (medium-high) level 8.
When mixture starts to bubble add tomato paste.
Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
Add in potatoes.
Add in chana masala.
Reduce heat to level 7.
Put in chickpeas with a slotted spoon.
Water is NOT put in, but put aside for later.
Mix for about 2 minutes Add in red pepper, masala.
Mix for a further 2 minutes.
Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).
Add turmeric.
Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
Once potatoes are tender, the daal is done.
This daal is typically eaten with Indian bread- naan or chapati.
As with most Indian cooking there is no”true” recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).
If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.
Reviews
“This is without a doubt the best recipe I have tried from ‘zaar to date! I made it exactly as the recipe is written. The spice combination is absolutely fantastic, very traditional Punjab food. I like it quite thin so added more water, served with fresh chapatis. EXCELLENT!!!”
“An easy way to remove the skin on the tomatoes is to freeze them and then run them under water.The skin comes off easily.”
“I love this dish, and I always wanted to make it. It is not very easy to prepare it, but the result is delicious. Thank you.”
“This was a TASTY recipe.Although we omitted the chana masala spice my husband and I loved it.I think the next time we make this dish we’ll include chopped Serrano peppers in the mix for that extra umph.Can’t wait to have it again!”
“Very nice dal with a delicious balance of flavors. The aroma alone sent me over the moon (and that’s a heck of a trip to make before dinner! ;)) My husband enjoyed this most of all the new dishes we made tonight and had seconds, something he rarely does. I did cut the recipe in half with plenty left over… yay! I used the optional chana masala and, in fact, accidentally picked up two versions of it at the store. (oops!) And I omitted the crushed red pepper for our novice taste buds. Ours turned out thicker than what I’d probably prefer, so next time I’ll thin it out at Step 25 as you suggest. Thank you so much for sharing this recipe. Made for PAC Fall 2008.”
“I made this recipe for my 5th grade class after we had completed a section on India. I also served Basmatti rice and chiapattis (pita bread). The students absolutely loved it! The teachers in the break room loved it too. Even though I made a double recipe, it was all gobbled up! Thank you for helping our class get an authentic taste of India.”
“This was a great recipe!Even my American children liked it!”