CHICKPEA & COCONUT DHAL RECIPE | BBC GOOD FOOD
You’ll love the ‘tarka’, which is the spiced butter that’s poured over this subtly flavoured Indian chickpea and coconut dhal. Serve with chutneys and pickles alongside
Provided by Diana Henry
Categories Dinner, Main course, Side dish
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield Serves 4-6
Number Of Ingredients 22
Steps:
- Heat the ghee or groundnut oil and fry the onion over a medium heat until it’s pale gold and soft. Add the garlic and ginger and cook for another couple of mins. Stir in all the spices and cook for another minute or so, then add all the remaining ingredients and 450ml water. Bring to just below boiling point, turn the heat down and simmer for about 40 mins until the split peas are soft. If you like your dhal thick in texture, mash the chickpeas to break them down. If the mixture is getting dry, add more water. If it’s too thin, keep cooking until you get the thickness you want. There is no ‘right’ consistency; dhal can be almost brothy or like a thick purée.
- To serve, heat the ghee or butter in a pan and add the shallots. Fry until they’re golden, then add the cumin seeds, black mustard seeds and chilli flakes. Cook until their aromas are released. Scatter coriander on top of the dhal, then pour over the spiced butter.
Nutrition Facts : Calories 327 calories, FatContent 18 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 7 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.1 milligram of sodium
PEANUT BUTTER CHICKEN CURRY RECIPE - BBC GOOD FOOD
Cook this chicken curry using peanut butter as the base of the sauce, along with plenty of chilli and spices. You'll want to make it your regular Friday night fakeaway
Provided by Tom Kerridge
Categories Dinner, Main course
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
- Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.
Nutrition Facts : Calories 517 calories, FatContent 39 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.35 milligram of sodium
More about "butter to coconut oil conversion recipes"
SWEET POTATO & COCONUT CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 8 hours 50 minutes
Category Dinner, Main course, Supper
Calories 434 calories per serving
- Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.
PEANUT BUTTER CHICKEN CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Dinner, Main course
Calories 517 calories per serving
- Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.
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