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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash chickpeas in water. | 2. Put chickpeas in fresh water with salt, two parts water to one part chickpeas. | 3. Leave overnight to soak. | 4. 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. | 5. Cover and turn down to medium (level 5) heat, skim off any white foam. | 6. Leave to simmer until chickpeas are tender, usually 2 or 3 hours. | 7. Take off heat. | 8. In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8. | 9. When onions are thoroughly transparent put in ginger. | 10. Continue to sauté until mixture is sticking to bottom and brown bits are evident. | 11. Put onion mixture in a food processor and mix (not steadily) until smooth. | 12. Process tomato, 1/2 tomato portions at a time. | 13. Put mixture back into large pot. | 14. Add green onion. | 15. Heat should be at (medium-high) level 8. | 16. When mixture starts to bubble add tomato paste. | 17. Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot. | 18. Add in potatoes. | 19. Add in chana masala. | 20. Reduce heat to level 7. | 21. Put in chickpeas with a slotted spoon. | 22. Water is NOT put in, but put aside for later. | 23. Mix for about 2 minutes Add in red pepper, masala. | 24. Mix for a further 2 minutes. | 25. 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). | 26. Add turmeric. | 27. Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently. | 28. Once potatoes are tender, the daal is done. | 29. This daal is typically eaten with Indian bread- naan or chapati. | 30. 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). | 31. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	2	cups	canned	1512.0	251.8	81.88	24.16
salt	1 1/2	1/2		-	-	-	-
onion	1 1/2	1/2	chopped	90.0	21.015	2.475	0.225
garlic clove	10			-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
ginger	1	inch	chopped chopped	-	-	-	-
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
green onion	1		chopped	19.17	4.0754	0.6887	0.3337
tomato paste	0.25	can		34.85	8.0368	1.8359999999999999	0.1997
potato	2		cut	-	-	-	-
masala	2	teaspoons		-	-	-	-
red pepper	1	teaspoon	crushed	1.25	0.2753	0.0584	0.0138
garam masala	2	tablespoons		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.