dhalek: "Carb-o-hy-drate!"
Nov. 3rd, 2024 09:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chickpea Pancakes with dhal.
"I usually add a couple of fried eggses to this dish too, and some cheese wouldn't go amiss either..."
olive oil
1/2 red onion, sliced
2 cloves garlic, chopped (Ha! I used... more.)
2 green chillies, sliced (I used ~1/2 can chopped)
100 g canned chickpeas
150 g chickpea flour
2 eggses, separated
200 ml water
pinch of salt
commercial dhal
cilantro and yoghurt for garnish
we added: 2 poached eggses (not halved with the recipe)
Heat the olive oil in a frying pan over a medium heat. Add the onions and garlic and sauté, without letting them colour, for about 3-4 minutes until soft. Season with salt and pepper. Add the chillies and cook for a further minute, then transfer to a mixing bowl. Add the chickpeas to the bowl and stir through. (I mashed the chickpeas coarsely.)
Put the chickpea flour into another mixing bowl and make a well in the centre. Add the egg yolks and start whisking together, adding the water a little at a time until it forms a smooth batter. Stir in the onion and chickpea mix.
Whisk the egg whites with the salt until stiff. Fold them into the chickpea mix, then cook as American pancakes. When ready to serve, dollop a good spoonful on top of each pancake, top with a spoonful of yoghurt and season with black pepper. Finish with a few extra coriander leaves (aka cilantro) and eggses to garnish.
What worked: This was good and a half recipe was just right for the two of us, making two ~6" pancakes apiece (with one egg per person). The pancakes were surprisingly fluffy - I expected them to be flattish, given farinata's need to lengthily soak for hydration. I guess the folded egg whites provide enough lift without it?
It would make a good, robust breakfast outside our normal lexicon. There is a long, involved recipe included to make a squash-chickpea dhal, but we reheated a commercial dhal from a pouch and that was much easier so I omitted that part here. Finally, we poached eggses as is the wife's preference.
What didn't: A bit fiddly and dirty dish-producing. I had inadvertently used up all our cilantro previously during the week, so I substituted chopped green onions which didn't work as well. That's not the recipe's fault. The chickpeas and chillies weren't particularly noticeable in the pancakes as the dhal really took center stage. I'm not sure if that is by design; if so, why put them in?
It does use incomplete cans of chickpeas and green chillies (sic), as well as part of a red onion, so that needs to be taken into account for further meal planning.
Will I make it again? Sure, on occasion. I am fairly sure we will stick to using dhal-inna-pouch as it is readily available and adequate enough for the lack of work needed.
"I usually add a couple of fried eggses to this dish too, and some cheese wouldn't go amiss either..."
olive oil
1/2 red onion, sliced
2 cloves garlic, chopped (Ha! I used... more.)
2 green chillies, sliced (I used ~1/2 can chopped)
100 g canned chickpeas
150 g chickpea flour
2 eggses, separated
200 ml water
pinch of salt
commercial dhal
cilantro and yoghurt for garnish
we added: 2 poached eggses (not halved with the recipe)
Heat the olive oil in a frying pan over a medium heat. Add the onions and garlic and sauté, without letting them colour, for about 3-4 minutes until soft. Season with salt and pepper. Add the chillies and cook for a further minute, then transfer to a mixing bowl. Add the chickpeas to the bowl and stir through. (I mashed the chickpeas coarsely.)
Put the chickpea flour into another mixing bowl and make a well in the centre. Add the egg yolks and start whisking together, adding the water a little at a time until it forms a smooth batter. Stir in the onion and chickpea mix.
Whisk the egg whites with the salt until stiff. Fold them into the chickpea mix, then cook as American pancakes. When ready to serve, dollop a good spoonful on top of each pancake, top with a spoonful of yoghurt and season with black pepper. Finish with a few extra coriander leaves (aka cilantro) and eggses to garnish.
What worked: This was good and a half recipe was just right for the two of us, making two ~6" pancakes apiece (with one egg per person). The pancakes were surprisingly fluffy - I expected them to be flattish, given farinata's need to lengthily soak for hydration. I guess the folded egg whites provide enough lift without it?
It would make a good, robust breakfast outside our normal lexicon. There is a long, involved recipe included to make a squash-chickpea dhal, but we reheated a commercial dhal from a pouch and that was much easier so I omitted that part here. Finally, we poached eggses as is the wife's preference.
What didn't: A bit fiddly and dirty dish-producing. I had inadvertently used up all our cilantro previously during the week, so I substituted chopped green onions which didn't work as well. That's not the recipe's fault. The chickpeas and chillies weren't particularly noticeable in the pancakes as the dhal really took center stage. I'm not sure if that is by design; if so, why put them in?
It does use incomplete cans of chickpeas and green chillies (sic), as well as part of a red onion, so that needs to be taken into account for further meal planning.
Will I make it again? Sure, on occasion. I am fairly sure we will stick to using dhal-inna-pouch as it is readily available and adequate enough for the lack of work needed.
