Chickpea Masala Dal

When you think of Indian cuisine, what comes to mind? Warming spices, flavorful curries, vegetables and pulses drowned in sauces, exotic aromas filling the kitchen …… Yes, that is my idea of it! I love to come up with new combinations of ingredients, and whatever my latest creation is, it usually becomes my new favorite ….. until next time. So here’s my new favorite, chickpea masala dal! Indulge in the flavors of India!

Ingredients:

• 3 Tbsp extra virgin olive oil
• 1 medium size sweet onion, roughly diced
• 1 good size eggplant, cubed
• 2 Tbsp Tandoori Masala spice
• 1 tsp ground turmeric
• 1 generous lb (500 g) tomatoes, diced
• 1 oz (~30 g) fresh ginger, minced
• 5 cloves garlic, minced
• two 13.66 oz (400 ml) cans full fat coconut milk
• 1 generous lb (500 g) cooked chickpeas (garbanzo beans)
• 4 Tbsp homemade veggie broth concentrate (or store bought instant vegetable broth to taste)
• 1 Tbsp maple syrup
• 2 jalapeño peppers, cored and sliced (if you like)
• 1/2 cup homemade yogurt or store bought unsweetened plain vegan yogurt (not necessary, but very yummy!)
• fresh chopped cilantro as much as you can take

Preparation:

Prepare your veggies and line up the ingredients. Preheat large pot on medium high heat, then add olive oil and diced onion. Sauté for about 10 minutes until soft. Add cubed eggplant, Tandoori Masala, and turmeric and fry for about 5 minutes while stirring continuously. Stir in tomatoes, ginger, and garlic and cook for another 10 minutes. Add coconut milk, garbanzo beans, homemade or store bought veggie broth concentrate, maple syrup, and hot peppers (if you use them). Bring everything back to a boil, then turn down heat and simmer for about 20 minutes until eggplant is very soft. Turn off heat, incorporate the vegan yogurt, maybe leave a dollop to garnish. Top with cilantro or serve on the side and enjoy!

Notes:

• This tastes best with brown basmati rice (I always prepare it with a teaspoon of turmeric), naan or, even better, both!
• If you like some spicy crunch, add the jalapeño peppers at the very end without cooking them!