Easy Chickpeas Dhal Curry

Easy Chickpeas Dhal Curry

   December 25, 2019       Lyn Alina

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Dhal curry is a staple dish for Indian.
The preparation to make dhal curry is almost similar with making curry.
The only difference is dhal or soaked red lentils are added into dhal curry.
I love both, but if I'm to choose between curry and dhal curry, I would prefer the latter.
Simply because dhal curry usually contains a lot of vegetables.
In Malay, dhal curry is commonly called as "dalca."
"Dalca" is a special dish eaten with biryani rice or 'nasi minyak'  during Malay wedding ceremonies.

The making of Malay dalca and Indian dhal curry is not much different.
We are still using curry powder, onion, ginger, garlic, spices like cardamom, cinnamon, star anise and clove.
Instead of coconut cream or milk, in making Indian dhal curry, they use curd and desiccated coconut to thicken and add milky and creamy flavors.

I'm excited to share my chickpeas dhal curry recipe that I've prepared today to be enjoyed with my homemade wholewheat garlic naan because chickpeas curry or dhal curry is not a common dish in my culture.
My hubby loves to eat chickpeas, that's why I try various dishes with chickpeas as the main ingredients.
What's more, these awesome chickpeas dhal curry is perfect for vegetarians, just skip the meat and anchovies powder in it.

Chickpeas dhal curry, like any other curries, is a versatile dish which is suitable to be eaten with rice, naan, tortilla, roti jala (Malaysian net crepe) and also perfect as a dipping gravy for taco and bread.
I can't remember how many times I've made these dhal curry before.
For more flavors, you can add chicken and meat in your chickpeas dhal curry.
Since chickpeas are the star in this dish, I just added chicken chunks, instead of chicken pieces in my dhal curry, just for seasoning.

The first thing to do when you' ve decided to make this chickpeas dhal curry is to soak your chickpeas and dhal (red lentils) for at least two hours, until they puffy and absorb most of the water.
Drain the excess water and wash thoroughly before added into your dhal curry.

I'm sharing the Malay's style of cooking dhal curry because I love the flavor and the creaminess of coconut cream in my dhal curry.
You may need to adjust the water portion to ensure that your dhal curry is not too runny or thick in consistency.
You can substitute tamarind juice with dried asam gelugur or tamarind slice.
I used dried chilies in my recipe, but you are free to use chili powder or chili paste to add spiciness in your chickpeas dhal curry.

KARI KACANG KUDA / CHICKPEAS DHAL CURRY)

Cuisine : Indian/ Malay

Serve : 5 to 6

Ingredients:

1 large onion - sliced

3 stalks of curry leaves

5 dried chilies (more if you prefer spicy)

5 cloves

2 star anise

1 small cinnamon

5 cardamom

4 cloves of garlic

1 inch of ginger 

5 shallots

5 tablespoons of curry powder - mix with 1/2 cup of water to make curry paste

1 liter of water

1 tablespoon of anchovies powder

1 cup of chickpeas  - soak 2 hours

1/2 cup of dhal - soak 2 hours

1 chicken breast - cubed

2 potatoes - cubed

1/2 carrot - cut into wedges

5 long beans - cut into 4 cm  long

1 medium brinjal - cut into chunks

1/4 cup of tamarind juice

150 ml of coconut cream

1/3 cup of cooking oil

salt to taste

sugar to taste

Instructions:

1. Blend shallots, ginger and garlic.
2. Heat oil in a medium pot and once hot, add in sliced onion, cardamom, cinnamon, clove, star anise, dried chilies and curry leaves.  Cook until fragrant.
3. Add in blended onion and curry paste and cook until the oil separates from the mixture.  Stir frequently to avoid build-up at the bottom of the pot.
4. Add in water, anchovies powder, soaked chickpeas and dhal and salt.  Cover the pot and simmer under low heat until the beans are tender and soft.
5. Once soft, add in cubed chicken, potatoes and carrot.  Let it cook for about 5 minutes.
6. Add in the remaining vegetables, followed by coconut cream/milk and tamarind juice.
7. Lastly, add more salt and sugar to taste.
8. Serve hot.