Spicy chickpeas (Chana ko dal) from Ayla: A Feast of Nepali Dishes from Terai, Hills and Himalayas (page 93) by Santosh Shah

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato curry (Aloo ko tarkari); Plain rice (Bhat); Fried puffed bread (Puri)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • snackbaby on November 07, 2023

    very nice, layered flavors. agree that this could benefit from acidity, but that could also be a pickle on the side maybe. My chana dal cooked very quickly after presoaking, and I felt like there was too much liquid for the consistency I like. I would recommend starting with a bit less water and just topping it up if necessary. that said, this has become a favorite dal recipe, it really has an edge to it that it enjoy

  • Stephenn31 on February 28, 2023

    The chickpeas took longer to cook but turned out well. I’d make again

  • jenburkholder on May 11, 2022

    Very nice. Added a generous squeeze of lemon at the end, since it felt like it needed it. Also added most of a bag of spinach and would definitely do that again. The only annoying part was fishing out all of the cloves, cardamom pods, etc.. Served with the aloo gobi from the same book, brown rice, and yogurt for a very good meal.

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