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Organic Chana Dal - Chickpeas Split

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Organic Chana Dal - Chickpeas Split

Recipe

Ingredients

For the batter

  • 100g chickpea flour.(Chickpea flour is more usually made by grinding chana dal, i.e. split chickpeas).
  • 100g rice flour
  • 500ml warm water
  • 50ml extra virgin olive oil
  • ¼ tsp sea salt

For the filling

  • ½ cup peas
  • 1 small leek/half a large leek
  • 1 medium large courgette
  • 25g parsley
  • 1 tsp ajwain
  • ½ tbsp of ghee or your favourite cooking oil

Optional toppings

  1. A few sliced olives or sundried tomatoes or preserved lemon
  2. Parmesan or pecorino
  3. To serve: chutney, sauerkraut, pickle or red pepper pesto

Method

The night before: In a large bowl, whisk the chickpea flour and rice flour with the sea salt and water to form a thin smooth batter. Cover and leave to rest on the counter overnight.

To start cooking, prep the vegetables first. Slice the leeks and chop the courgette into 1-inch chunks (I sliced the courgette into 1.5-2 cm thick rounds and then cut each slice into 4). Wash and rough chop the parsley.

Heat the oven to 240°C/220°C fan and whisk the extra virgin olive oil into the batter.

Heat a teaspoon of ghee in a large cast iron pan (I use a 25 cm diametre pan) over a medium-high heat. Add the ajwain, allow it to splutter, and then sauté the leeks until starting to soften. Add the courgette and continue to cook over a medium-high heat for three minutes. Add the peas and cook for another three minutes, then fold in half of the parsley. Add another teaspoon of ghee and turn the pan up to a high heat, then pour roughly a third of the batter into the pan and swirl quickly to coat the base until bubbling. Pour in the rest of the batter, then transfer to the oven and bake for 15 minutes or so until golden on top and browned at the edges but still soft in the middle.

To serve, spoon over red pesto or top with a dollop of chutney and a drizzle of extra virgin olive oil. Sprinkle over the rest of the chopped parsley and some freshly ground black pepper and your choice of toppings.

J. Hemsley, East by West.


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Organic Chana Dal - Chickpeas Split

Unit: 1 kg
SKU: 40005

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Availability: In stock

£7.99
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Quick Overview

Maharishi AyurVedaOrganic Chana Dal


Organic split /de-hulled chick peas

Linked to a number of other health benefits, helping to lower cholesterol, control diabetes, improve heart health, and many more. It contains a significant amount of iron, folate, magnesium and lots of other micronutrients that are necessary for a balanced diet, or to treat deficiencies. It’s also known to be great for children or breastfeeding mothers.

From an Ayurvedic Doshic perspective, gram flour is pacifying to Pitta and Kapha thanks to its astringent taste, but Vata types shouldn’t overdo it. You can, however, make it much more balancing as a food for Vata by adding spices and/or ghee, serving it moist and with Vata-pacifying Tastes such as sweet, sour and salty.

Organic Chana Dal - Chickpeas Split

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Details

40005

Contents:


  • Organic split /de-hulled chick peas

Country of origin


India.

Allergy advice: Contains:


None known.

Additional Information

Quantity 1 kg
Ean code 5060465590196
Benefits

Recipe

Ingredients

For the batter

  • 100g chickpea flour.(Chickpea flour is more usually made by grinding chana dal, i.e. split chickpeas).
  • 100g rice flour
  • 500ml warm water
  • 50ml extra virgin olive oil
  • ¼ tsp sea salt

For the filling

  • ½ cup peas
  • 1 small leek/half a large leek
  • 1 medium large courgette
  • 25g parsley
  • 1 tsp ajwain
  • ½ tbsp of ghee or your favourite cooking oil

Optional toppings

  1. A few sliced olives or sundried tomatoes or preserved lemon
  2. Parmesan or pecorino
  3. To serve: chutney, sauerkraut, pickle or red pepper pesto

Method

The night before: In a large bowl, whisk the chickpea flour and rice flour with the sea salt and water to form a thin smooth batter. Cover and leave to rest on the counter overnight.

To start cooking, prep the vegetables first. Slice the leeks and chop the courgette into 1-inch chunks (I sliced the courgette into 1.5-2 cm thick rounds and then cut each slice into 4). Wash and rough chop the parsley.

Heat the oven to 240°C/220°C fan and whisk the extra virgin olive oil into the batter.

Heat a teaspoon of ghee in a large cast iron pan (I use a 25 cm diametre pan) over a medium-high heat. Add the ajwain, allow it to splutter, and then sauté the leeks until starting to soften. Add the courgette and continue to cook over a medium-high heat for three minutes. Add the peas and cook for another three minutes, then fold in half of the parsley. Add another teaspoon of ghee and turn the pan up to a high heat, then pour roughly a third of the batter into the pan and swirl quickly to coat the base until bubbling. Pour in the rest of the batter, then transfer to the oven and bake for 15 minutes or so until golden on top and browned at the edges but still soft in the middle.

To serve, spoon over red pesto or top with a dollop of chutney and a drizzle of extra virgin olive oil. Sprinkle over the rest of the chopped parsley and some freshly ground black pepper and your choice of toppings.

J. Hemsley, East by West.

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