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Chana Daal with Pistachio Rice

Good for dietary types:

Vegan

Download the print version here

Prep Time:

15 minutes

Cook Time:

40 minutes

Difficulty level:

Easy

Serves: 

4

Nutrition

Sodium:

596.7mg

Calories:

443 kcal

Protein

15.3g

Potassium:

577.4mg

Fibre:

3.5g

Carbohydrates:

56.7g

Fat:

16.3g

Saturated Fats:

1.6g

Polyunsaturated Fats:

0.8g

Monounsaturated Fats:

5g

Sugar:

7g

Vitamin A:

16.8%

Vitamin C:

33.5%

Calcium:

5.4%

Iron:

10.1%

About the Recipe

Chana Daal, prepared with split chickpeas and a blend of traditional Indian spices, slow-cooked for optimal flavour.

Serve with Basmati rice infused with roasted pistachios for a unique and delicious side.

You can also add a tomato and onion salad and a Chapati for an authentic Indian meal. See my homemade Chapati recipe here.

Ingredients

DAAL

  • 1 tbsp sunflower or vegetable oil

  • 1 onion, finely chopped

  • 1 garlic clove, grated

  • Thumb sized piece of ginger, grated

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • ½ tsp cayenne pepper

  • 400g butternut squash, peeled and cut into 2cm chunks (prepared weight)

  • 4 tomatoes, chopped

  • 1 ltr of vegetable stock

  • 1 tbsp of mango chutney

  • Salt and pepper

  • 400g red lentils, rinsed

  • small pack fresh coriander, roughly chopped


PISTACHIO RICE

  • 1 tbsp sunflower or vegetable oil

  • 1 onion, sliced

  • 1 tsp turmeric

  • 300g basmati rice

  • 600ml hot vegetable stock

  • bunch spring onions, sliced

  • 50g pistachio, roughly chopped

Preparation

Steps


DAAL

  1. Put the oil in a saucepan and set in a medium-high heat, add the onion and cook for 5 minutes.

  2. Add the garlic and ginger and cook for a further minute. Then stir in all the spices and butternut squash, stirring through to combine everything together.

  3. Add the chopped tomatoes and cook for a further five minutes. Then add the stock and chutney, and season well.

  4. Bring to the boil, then gently simmer for about 20 mins.

  5. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Remove from the heat and stir in the coriander.

PISTACHIO RICE

  1. Add the oil to the pan and fry the onion until softened. Stir in the turmeric and cook on a gentle heat for a minute to let the spice infuse.

  2. Then add the rice, and keep stirring until the grains are golden. Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender.

  3. Remove from the heat and stir through the spring onions, pistachios and some seasoning, serve with the daal.

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