( 6-8 people)
200 gms dried chickpeas or 2 tins chickpeas
Ghee or oil
4 bay leaves
2 tsps turmeric powder * (only if you're using dried chickpeas)
2 dried hot chiles
1 large onion, sliced into half moons
6 cloves garlic, minced
3 cm fresh ginger, minced
2 fresh hot chile peppers, chopped...
The glorious yellow colour of chana dal is enhanced by adding turmeric. This comforting vegan dish is perfect served with rice or flatbread. In India, chana dal is often served with more of a soup like consistency and is usually cooked in a pressure cooker. Here I’ve opted for a thicker...
This vegan dish makes a good light lunch with some crusty bread on the side. The flavours are intriguing and contrasting, using earthy Indian spices with miso and sweet & sour pomegranate molasses. Use more chilli if you want a spicier tomato sauce.
Ingredients (makes 5 to 6 involtini)
For...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.