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Indian Chickpea Daal

1 cup rice

1 can chickpeas or garbanzo beans

1 cup dry red lentils (this is approximately half the bag)

1 package frozen spinach

4 cups broth or water (you will use 2 cups for the rice and then the other 2 cups later)

14.5 ounce can diced tomatoes

4 stalks celery

2 TBSP oil (coconut, olive, or vegetable)

2 TBSP Spice by Rachel Sweet MASALA MIX

Add the rice and 2 cups of broth or water to a pot and heat to boiling. When the liquid boils, turn the heat down to the lowest setting and cover. Cook until there is almost no liquid remaining. While the rice cooks, wash the celery and slice thinly. The thicker the slices, the longer they will need to cook! Set the chopped celery aside for now.

Rinse the chickpeas using a small colander and set these aside. Open the can of tomatoes so that it is ready to add. Put the oil into a pot and turn the heat to medium. Add the 2 tablespoons of MASALA MIX and cook for 1 minute. Add the tomatoes but be careful the hot oil doesn't splatter. Add the sliced celery and stir well. Cook for 2 minutes and then add the chickpeas, the remaining 2 cups of broth or water, the lentils, and the frozen spinach. Stir to mix and cover until simmering. When the rice is done, add it to the pot. Cook for 15 minutes. Test the celery before serving. If it is still hard, cook for a little longer. Serve hot.



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