Lauki Chana Dal | Indian Chickpea and Zucchini Curry
(0)
Under an hour
Sezamo
Savurați un clasic reconfortant al bucătăriei din nordul Indiei: Lauki Chana Dal combină boabele fragede de năut cu cuburi delicate de dovlecei într-un sos aromat de roșii și condimente calde, finisat cu unt clarifiat și lămâie proaspătă.
Ingredients
Preparation method
Preparing the vegetables and aromatic base
Wash the zucchini well and cut them into medium cubes (about 2 cm). Finely chop the yellow onion, grate the fresh ginger, and crush the garlic cloves. Drain and rinse the chickpeas under cold running water.
In a deep pan or large pot, melt the clarified butter over medium heat. Add the chopped onion and sauté for 5-6 minutes until golden and translucent. Add the garlic and grated ginger, cooking for another minute until they become fragrant.
Cooking the chickpea and zucchini curry
Reduce the heat and add the ground cumin, turmeric, sweet paprika, and Garam Masala blend. Sauté the spices for 30 seconds, stirring constantly to release their aromatic oils without burning them.
Chef's tip
Do not cut the zucchini into pieces that are too small to prevent them from becoming overly soft while simmering; 2 cm cubes will retain their perfect texture.
If you prefer a more authentic spicy Indian kick, you can add a finely chopped green chili along with the garlic and ginger.
27 min
Under an hour
