Colourful chickpea pot

Winter recipe

Recipe from the Ayurveda kitchen


A delicious dal dish from our new Ayurveda cookbook!

In order to make the tasty chickpea easily digestible, a long cooking time is necessary. Experiments in a pressure cooker showed that chickpeas become soft more quickly here, but can still cause flatulence. The preparation method presented here (soaked overnight and then cooked for over eight hours) makes the chickpeas butter-tender and easy to digest.



160 g chickpeas

40 g ghee

1 tsp black cumin

1 tsp fennel

1/2 tsp cumin

1/2 tsp coriander

1 large slice of fresh ginger

1 red chilli pepper

1/4 tsp hing

80 g leek

200 g peppers red and yellow

2 cloves garlic

50 g tomato paste

1 bunch basil

1 bunch coriander herb



Soak the chickpeas in enough cold water overnight. 2.

Drain the rest of the soaking water and simmer gently in enough water for at least eight hours until soft. 3.

To prepare directly, place the ghee in a saucepan. Finely mortar the black cumin, fennel, cumin and coriander and sauté in the ghee. Now add the finely chopped garlic, ginger and chilli. 4.

4. add the leek cut into fine strips and saute till soft. Cut the capsicum into small cubes, add and similarly saute till soft. 5.

5. add the tomato paste and simmer. Add a little water to make a creamy ragout. 6.

Drain the chickpeas and add to the ragout, bring to the boil and season with pepper, hing and salt and season with fresh herbs.


Good luck and bon appétit!

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