While last month I featured fava beans that are shaped like a half-moon, now we are at full-sun time of year. This week we have the longest day of the year, the solstice. For the solstice I'm sharing a recipe of very round and full beans: garbanzo beans, or chick peas.
Ingredients (organic when possible):
Serving suggestion: Eat this dish with a small side salad of lettuce, tomato and cucumber. Dish the dal onto jasmine or basmati rice. Top with all of the following: cilantro, plain yogurt and chutneys of your choice.
If not using canned chickpeas, preparation of chickpeas begins 2-3 days prior to making the dal.
Preparing tomatoes (the purpose is to remove the skins and seeds and not yet cook the tomatoes)
Boil water and using a fork, tongs or a slotted spoon, immerse each tomato for a few seconds and remove. Peel the tomato, remove the seeds and chop.
Preparing the dal
Tip: this can be done while the chickpeas are cooking or the canned chickpeas are heating in two or more cups of water.
You are ready to serve!
I'm a Licensed Acupuncturist who loves to cook and share tips on Chinese medicine. Lately I've been on a road trip. Please subscribe to my newsletter for news on feeling your best!