Groovy Chickpeas Dhal

Groovy Chickpeas Dhal

Serves 4

MUSTARD SEED OIL

1/4 cup EVOO

2 tbsp mustard seeds

1/2 tsp ground turmeric

pinch of paprika

sea salt 

Cook oil, salt and mustard seeds in a small saucepan till the mustard seeds start to pop. Remove from heat and stir in turmeric and paprika. Set aside to cool.

 

CILANTRO-RAISIN CHUTNEY

2 spring onions or 1 shallot

3 tbsp golden raisins, chopped

2 tbsp finely chopped cilantro stems

Juice of 1 lime

sea salt & white pepper

 

Mix all ingredients in a small bowl adding EVOO as needed.

 

CHICKPEAS DHAL

1 large onion, chopped

2 garlic cloves, chopped

1 tbsp fresh ginger, thinly sliced

1 tbsp curry powder

1/2 tsp paprika

4 cups chickpeas - cooked through

1 cup homemade bone broth

1 can of coconut milk

Coconut flakes toasted

 

  1. In a large pot, saute the onion over medium heat. Add the garlic and ginger stirring occasionally.
  2. Add curry and paprika and cook for 1 minute.
  3. Add chickpeas and bone broth. You can add water alternatively—Cook for 15 minutes.
  4. Ladle 3 scoops to a blender till smooth. Return to the pot. This will thicken your dhal.
  5. Add coconut milk and season with salt. Simmer for 15 more minutes.
  6. Ladle dhal into bowls and serve with toasted coconut flakes, mustard sed oil and the chutney.

 

Watch the video on IGTV here

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