Part 6/9:
The final dish is a wholesome chickpea dal, rich in protein and flavor. Instead of using standard lentils, this recipe employs split chickpeas (chana dal), which require soaking overnight to reduce cooking time. For those preferring quicker options, yellow or red lentils can be used, though they tend to cook faster and yield a mushier texture.
The cooking begins with sautéing diced onions, minced garlic, ginger, and red chili in oil. Spices such as curry powder, turmeric, garam masala, and salt are added to bloom their flavors. Next, soaked and drained chana dal, boiling water, and a vegetable bouillon cube are combined, then simmered for 25-30 minutes until tender.