Chana Dal

Method

Heat the coconut oil in a large pot and add the onion and garlic and sweat till translucent, then add the spices, chopped ginger and simmer briefly to extract all the flavors (attention that the spices do not burn!). Now add the raw chickpeas and stir in the coconut milk and the tomatoes. Bring to a boil and simmer for about 45 minutes until the chickpeas are almost soft. Now add the remaining vegetables, mango puree and lemon juice and bring to a boil again. Season with some salt and, if necessary more spices and served with rice.

Ingredients

for 6-8 servings

• 2 tbs Rapunzel coconut oil native
• non-vegan version: 2 tbs Rapunzel Allgäu ghee
• 1 large onion, chopped
• 1 tsp cumin
• 1,5 tsp coriander
• 3 garlic cloves, chopped
• 30 g ginger, chopped
• 0,5 tsp chili powder medium
• 0,5 tsp curcuma
• 1 tsp garam masala
• 200 g Rapunzel chana dal
• 250 g Rapunzel pizza tomatoes
• 850 ml Rapunzel coconut milk
• 125 g Spinach, roughly chopped
• 1 zucchini, cut into bit size cubes
• 1 red pepper, cored and cut into bit size cubes
• 4 celery stalks, cut into bite size cubes
• 1 tbs lemon juice
• 200 g mango puree
• Rapunzel sea salt iodized
• coriander, chopped
• Optional: Rapunzel Himalaya Basmati rice white