Chickpea Dal with Mustard Greens and Tomato
From the Matthew Card collection
| Serves | 4 |
Introduction
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.
Ingredients
| 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 |
Steps
- Combine 1 cup of the chickpeas and 1 cup cooking liquid in blender and purée until smooth; set aside.
- Heat oil in a large saucepan over medium-high heat until shimmering; add the ginger, jalapeño, garlic, onion, and large pinch salt, and cook, stirring frequently, until softened and just beginning to brown, about 6 minutes. Add the garam masala and turmeric, and stirring constantly, cook until the spices are fragrant and darkened, 30 seconds.
- Add the puréed chickpeas, whole chickpeas, and remaining cup of cooking liquid from chickpeas, plus 1 cup water (or 2 cups water); bring to a simmer, reduce the heat to medium low, and cook 10 minutes. Add the tomatoes and coconut milk; simmer another 10 minutes. Stir in the greens, adjust seasoning with salt and cayenne, and serve.
Notes
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.