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Slow-Cooked Chickpeas Dal
A slow-cooked Indian chickpea dal with cauliflower and tomatoes, finished with cumin seeds and garam masala, served over basmati rice.
Ingredients
Instructions
Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 5 minutes.
Add the cauliflower and tomatoes, cooking until softened, about 6 minutes.
Stir in the cumin seeds and garam masala for a final minute.
Cook the basmati rice separately and fluff with a fork.
Let the chickpeas simmer for about 17 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the basmati 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.
