![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=150){kind=logo}
![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=600){kind=logo}
Kichererbsen-Dal
2026 August 10
Ingredients for 4 servings
- 180 g dried chickpeas
- salt
- 1 tsp raw cane sugar
- 1 tsp ground cumin
- 1 tsp black mustard seeds
- fresh parsley
- water
- 3 pinches of cinnamon
- 1 tsp fresh, finely grated ginger
- 1 tbsp ghee (olive oil or coconut oil for a vegan option)
- some grated lemon zest and lemon juice
- ½ tsp cardamom
- 1 tsp turmeric
- ½ tsp black pepper
Preparation
Wash the chickpeas, place them in a bowl and soak overnight in three times their volume of water. The next day, cook them in the soaking water until soft. This takes about 40 minutes. Keep an eye on the amount of liquid in the pan and add more water if necessary. The chickpeas should always be covered with liquid.
Heat the ghee (olive oil or coconut oil) in a saucepan and roast the mustard seeds until they begin to pop. Remove the saucepan from the heat and add the remaining spices and raw cane sugar. Continue roasting gently until fragrant. Add a little water or vegetable stock. Now add the chickpeas without the cooking liquid and purée the mixture with a hand blender. Gradually add the chickpea cooking water until a thick, sauce-like consistency is achieved. Simmer for a few more minutes and season with salt, pepper, lemon juice and zest. Sprinkle with fresh parsley. If desired, stir in 2 tbsp whipping cream for an especially creamy dal.
