First up, a special thanks again to Anne for sharing her space with me yesterday. Let's here it for Anne of Annie Bakes!
Second up, because we had a few issues with pictures yesterday over on
Anne's site, I've gone ahead and published the complete recipe over here
as well. You can find it directly before today's post. Hopefully that
will help all the wanna be Indian food cooking chefs out there that
were hoping for a little step by step assistance (you know who you are).

Alright,
let's move on. We've got the rice, now let's get to the good stuff.
Today we're going to whip up a batch of daal. Daal is considered to be a
southern Indian tomato based lentil or bean dish and is typically
served with rice and bread. I chose to make mine with chickpeas;
Yumazing!!, as my good friend Sommer over at A Spicy Perspective would say (check out her blog after finishing here to see why!).


There is a touch of spice in this dish, but not too much to stop my 17th
month old from eating two helpings of the stuff; he loved it!
Feel free to adjust the heat level to accommodate children and adults alike. Let's get to it!


2 Cups of Dried Garbanzos, Cooked According to Package Instructions
OR
5 Cups of Pre-Cooked Garbanzos
1 Can of Diced Tomatoes
1 Cup of Peas (Optional)
1 Onion, Roughly chopped
3 Cloves of Garlic
1/2 Jalapeno
1 Tbsp of Oil
1 tsp of Cumin
1/2 tsp of Tumeric
1/2 tsp of Curry
1 tsp of Ginger
Salt and pepper

And because it deserves it's own special picture...


1 Cup of Vegetable Broth

Ok, ok, I admit it, I forgot to add the vegetable broth to the picture, but
I think I sufficiently made up for it by giving it it's own beauty
shot, yea?


To start off, add your oil to a large saute pan on medium heat and cook up your garlic and jalapeno for 1 to 2 minutes.


While your garlic and jalapeno are cooking up, grab your food processor and
add to it your tomatoes, onion, cumin, tumeric, curry, ginger, and a few
good shakes of salt and pepper. Spin it up good.



To your saute pan add in the tomato mixture, chick peas, and vegetable broth.



Cook it up on medium low heat for 30 minutes or until the liquid reduces down by half. If you choose to add peas, now would be the time to do
it.


Stir it all together and let it heat up for a minute or two more to warm your peas through. And you're ready to gobble it up!

Rice,
Daal.... all that's left to fill out this dish is, you guessed it, some
homemade naan! Yep, that's right, tomorrow we'll be whipping up some
bread to soak the meal up with.
So be sure to stop by for Family Friendly Friday and help me finish off this Indian feast!

Grab a Copy of the Recipe HERE.




Other Recipes You Might Enjoy:

Zucchini and Orzo Pasta
Garden Fresh Gazpacho
Mexicali Rice

Views: 2

Tags: Daal, Indian, chickpeas, dinner, vegetarian

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