Chana Daal (creamy Chickpea Curry)

Chana Daal, also known as Creamy Chickpea Curry, is a popular dish in Pashtun cuisine. This hearty and flavorful curry is made with split chickpeas, aromatic spices, and a creamy texture that is perfect for serving with rice or naan.

Vegan Gluten Free Main Course Pashtun Chickpeas Curry Pashtun Cuisine
Chana Daal (creamy Chickpea Curry)

Ingredients

  • 2 cups split chickpeas
  • 1 onion, finely chopped
  • 3 tomatoes, diced
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp red chili powder
  • 2 tbsp vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and cook until they start to sizzle.
  2. Add the chopped onion, garlic, and ginger. Sauté until the onions are soft and translucent.
  3. Stir in the diced tomatoes, turmeric, garam masala, and red chili powder. Cook for 5 minutes, stirring occasionally.
  4. Add the split chickpeas and enough water to cover them by 2 inches. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the chickpeas are tender.
  5. Season with salt to taste and garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Fat
10g
Carbohydrates
40g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Chana Daal with steamed rice, naan, or roti for a complete and satisfying meal.

Tips & tricks

For added creaminess, you can stir in a couple of tablespoons of coconut milk before serving.

Cost

$5