Chickpeadhalwithpapadums
SERVES4 // PREPTIME 40 MINS// COOK1 HR 20 MINS(PLUSSOAKING)
“Thechickpeasweusearesingle-origin,traceable,non-GM
andgrownbytheSchillingfamilyintheYorkePeninsula,
SouthAustralia,”saysMcCaskill.“Theyreleasevaluable
nitrogenintothesoilforfuturecrops.Theredlentilscome
fromthesamerangeinWimmera,Victoria.Thedhalpairs
wellwiththecarrot-toppesto(seerecipep93).”Start this
recipe one day ahead to soak the chickpeas.
50 gmunsaltedbutter
1 largeonion,finelydiced
2 garliccloves,crushed
5 gmginger(about1cm),
peeledandfinelydiced
1 longredchilli,thinly
slicedintorounds
10 freshcurryleaves,plus
extrafriedleavestoserve
1 tbspgroundturmeric
1 tspgroundcumin
1 tspgroundcoriander
200 gmchickpeas,soaked
incoldwaterovernight
200 gmredlentils,rinsed
untilwaterrunsclear
1.2 litresmasterstock
(seerecipep94;seenote)
Steamedbasmatirice
(optional),toserve
PAPADUMS
125 gmblackgramflour
(seenote)
¼ tspnigellaseeds
Vegetableoil,for
rollinganddeep-frying
1 Meltbutterina saucepan
overmediumheat,thenadd
onion,garlicandginger,stirring
occasionally,until onionis
translucent(5minutes).Add
chilli,curryleaves andspices
andcook,stirringfrequently,
untilfragrant(4-6minutes).
2 Drainchickpeasandadd
toa saucepanwithlentils.
Coverwithmasterstockand
bringtotheboil,thenreduce
toa simmer,coverandcook,
stirringoccasionally,until
chickpeasaretenderor
theconsistencyofporridge
(45-50minutes).If needed,
removelidandsimmerfor
a further10-15minutesor
until desired consistency.
3 Meanwhile,forpapadums,
combineflour,nigellaseeds,
50mlwarmwaterand¼ tsp
saltinthebowlofanelectric
mixerfittedwitha doughhook.
Combinebyhanduntilstarting
tocometogether,adding1 tsp
extrawaterif needed,thenmix
onlowspeeduntila smooth
doughforms(5-6minutes).
Transfertoa lightlyoiled
surface,andturndoughoverto
coattheothersidewithoil.Roll
outwitha rollingpinuntilabout
½cmthick,thenfeeddough
througha pastamachine,
startingwiththewidestsetting,
reducingsettingsnotchby
notch,untilthethinnestor
secondthinnestsettingand
doughis 1mm-2mmthick.
Cutinto5cm-10cmsquares.
4 Heatoilto 180 °C ina large
fryingpanovermediumheat.
Carefullyaddpapadumsand
deep-fry,inbatches,turning
once,untilstartingtoturn
lightgolden(30-40seconds;
becareful,hotoilmayspit).
Removeusingtongsora
skimmer,drainonpapertowel
andseasontotaste.Repeat
withremainingpapadums.
Papadumsarebestservedthe
sameday,butwillkeepinan
airtightcontainerfor2 days.
5 Seasondhaltotasteand
topwithfriedcurryleaves.
Servewithpapadumsandrice.
NoteUsechickenorvegetable
stockif notmakingmasterstock.
Blackgramflour, alsoknown
asuradoruradflour, is available
fromselectIndiansupermarkets.
If unavailable,substitute
chickpeaflour.
Drink suggestion Ginger beer.