I prepared the chickpea dahl without coconut milk.
The term dal [daal, dhal, or dahl] refers to various types of dried legumes.
The original recipe for Indian dahl is based on red lentils and spices: red lentil dahl without coconut milk.
The chickpea dahl is a spicy dish and can be served as a soup paired with rice or Indian chapati bread and is good hot, warm, or cold but is also excellent with whole couscous, fregola, whole bread, or whole pasta.
It is a simple, vegetarian, and vegan recipe.
• Regarding the chickpeas, I prepare multiple portions to have a small and practical stock in the freezer:
– cooking chickpeas in a pressure cooker.
This way, you only need to defrost them in time, and your dish will be ready in minutes without using canned legumes.
Otherwise, remember that chickpeas need soaking [12-24 hours].
Regarding the preparation time, consider:
• 12-24 hours of soaking;
• 30 minutes for cooking the chickpeas.
- Difficulty: Easy
- Cost: Economical
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Indian
Ingredients
- pre-cooked chickpeas (for 2 people)
- 1 pinch ground turmeric
- 1 pinch smoked paprika
- dried red chilies (a couple whole)
- 1 pinch mixed peppercorns (with grinder)
- 1/2 cup water
- 1 vegetable bouillon cube (homemade)
- 4 parsley stems
- 2 tablespoons tomato sauce (homemade)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1/2 cup water
- 1 drizzle extra virgin olive oil (raw)
- basil
- 1 pinch mixed peppercorns (with grinder)
- cooked basmati rice
- Indian bread
- whole couscous
- fregola
- whole bread
- whole pasta
Tools
- 1 Pan
Preparation
Watch the reel on Instagram → HERE.
Whole Rice
Rinse the rice to partially remove the starch, then:
• soak the rice in a bowl with cold water for 2 hours;
• stir occasionally;
• change the water a couple of times;
• rinse thoroughly under running water before use.
Once the deamidation process is complete, drain the rice thoroughly using a strainer.If you taste a grain, you will feel like eating rice that has undergone a first cooking.
If you use basmati rice, reduce the soaking time from 2 hours to 30 minutes.
In a pot, bring the necessary salted water to a boil to cook the rice.
Pour the whole rice into the pot.
Cook the rice for 3-5 minutes according to the desired texture, rinse under running water, and drain thoroughly.
Prepare the chickpeas following the procedure described in cooking chickpeas in a pressure cooker or, if you have them ready in the freezer, defrost a double portion.
In a measuring cup, pour:
• 1/2 cup of water;
• vegetable bouillon cube;
and mix to dissolve the bouillon cube, obtaining a vegetable broth.In a pan, add a few parsley stems to enhance the flavor and the spices, then:
• ground turmeric;
• smoked paprika;
• freshly ground mixed peppercorns;
or curry;
• a couple of whole dried hot chilies;
and heat over low flame.Pour the vegetable broth into the pan with the spices and bring to a boil.
With a cooking tong, remove the parsley stems and the whole chilies.
Add the chickpeas and mix with a silicone spatula.
Color the chickpea soup with a couple of tablespoons of tomato sauce.
Adjust the salt and grind the pepper.Let simmer over low heat until the chickpea soup reaches the desired consistency.
Off the heat, mash some of the chickpeas with a fork, or if you prefer, blend with an immersion blender.
Cover with 1/2 cup of water [to prevent the chickpea cream from thickening].
When serving, incorporate the water into the chickpea cream, bring to a boil, and stir until it regains consistency.
Plate it.
You can add crumbled crispy peppers or diced celery.
Add a drizzle of raw olive oil, basil leaves, and grind the pepper.Your chickpea dahl without coconut milk is ready.
Enjoy your meal!
Serve it with:
• light saffron basmati rice;
• thin and crispy unleavened bread in a pan.Pairing with pasta, rice, or other grains allows for better absorption of the legume proteins.
The grains in these dishes compensate for the amino acids missing in legumes, allowing for a complete amino acid pool.
Preferably choose whole grains.
To learn more: how to pair legumes in the diet.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a large portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats, & fiber;
• always prepare it respecting the proportions and combinations of food indicated in your diet plan.
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