| Serves | 4 |
Ladle this dal over brown or basmati rice, or serve it with poppadums. While you can deep-fry or toast poppadums, the easiest way to prepare them is to pop them into the microwave for 30 seconds to 1 minute.
| 3 | cups cooked chickpeas, plus 2 cups cooking liquid (if reserved, otherwise plain water) | |
| 2 | Tbsp. vegetable oil | |
| 2 | Tbsp. minced ginger | |
| 1 | jalapeño pepper, seeded and minced | |
| 4 | garlic cloves, minced | |
| 1 | small onion, minced | |
| ~ | Salt | |
| 1 | tsp. garam masala | |
| ½ | tsp. turmeric | |
| 1 | bunch mustard greens, stemmed, blanched, and coarsely chopped (see Note) | |
| 1 | can diced tomatoes (14 ounces), well drained | |
| ¾ | cup coconut milk | |
| ~ | Cayenne pepper to taste |
To blanch the greens, cook them in a large pot of boiling, well-salted water until just tender, about 5 minutes. Immediately drain and shock with cold water before squeezing dry and chopping.
Read more about garbanzos in Matthew Card’s feature on chickpeas.
This content is from the Matthew Card collection.
Matthew Card | |
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33% recommend this recipe
1. by LizCrain on Mar 26, 2008 at 11:22 AM PDT
I made hummus earlier this week and ended up with a couple extra cups of soaked chickpeas. This is just what I was looking for -- a warm, spicy way to use them. AND we have mustard greens growing in the back yard right now. Perfect -- thanks.
2. by anonymous on Apr 1, 2008 at 10:30 AM PDT
yummmmmm! I had a wonderful time making this. I made an event of it with my friend over the weekend. She has a two year old and doesn’t really get a chance to devote much time to cookery, and I have a family who rarely enjoys the kinds of food which I enjoy cooking. A perfect combination.
I looked a couple of places around Portland for the mustard greens before eventually finding the most beautiful mustard greens of all time at the Hillsdale Market grown by my beautiful friends at Gathering Together Farms of Philomath. Another perfect combination!
All in all a wonderful experience.
3. by LizCrain on Apr 25, 2008 at 3:15 PM PDT
I made this recipe again last night -- still lots of mustard greens a growing -- but added mung beans, black lentils and lots of cinnamon. It was super tasty. And now it’s committed to memory. Thanks again.
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