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Tangy Chickpeas Dal
A tangy Indian chickpea dal with potatoes and spinach, spiced with garam masala, curry leaves and turmeric, served over biryani rice.
Ingredients
Instructions
Drain and season the chickpeas, then braise them over medium-high heat until well browned, about 6 minutes.
Add the potatoes and spinach, cooking until softened, about 3 minutes.
Stir in the garam masala, curry leaves and turmeric for 2 minutes.
Cook the biryani rice separately and fluff with a fork.
Let the dal simmer for about 12 minutes so the spices deepen.
Taste and adjust the seasoning.
Serve hot over the biryani rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
