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Chana Dal with Cilantro Salsa

Spiced Green Pea Rice & String Beans

Cooking time

30 minutes




850 /serving

“Aromatic” is the name of tonight’s game, with this palate pleaser inspired by Indian cuisine. The rich, creamy chana dal will confirm everyone’s love for chickpeas (even the non-vegetarians at the table), while the cilantro salsa you’ll drizzle over top will confirm their faith in your culinary prowess. It’s a tour de force, if we do say so ourselves! Serve sautéed string beans on the side and a fragrant bowlful of spiced rice flecked with green peas.

We will send you:

  • 225g String beans
  • 1 Bunch of cilantro
  • 2 Garlic cloves
  • 1 Lime (or lemon)
  • 20g Ginger
  • 157g Basmati rice
  • 165ml Coconut milk
  • 540ml Chickpeas (canned)
  • 60ml Tomato paste
  • 100g Green peas
  • 20g Jaipur Nights curry spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

You will need:

2 Medium pots
Large pan
Salt & pepper
Total Fat
24 g
Saturated Fat
12 g
1030 mg
Total Carbs
136 g
17 g
25 g
24 g
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Cook the rice & peas
In a medium pot, combine the rice, peas, 1 ½ cups water (double for 4 portions), ⅓ of the spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, drain and rinse the chickpeas. In a large bowl, using a potato masher (or fork), mash ½ the chickpeas. Zest and juice the lime. Trim off and discard the stem ends of the string beans. Peel and mince the ginger. Mince the garlic. Finely chop the cilantro leaves and stems.
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Make the chana dal
In a second medium pot, heat a drizzle of oil on medium-high. Add ⅔ of the ginger and ½ the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato paste and cook, stirring frequently, until dark red. Add the chickpeas (both mashed and whole), coconut milk and 1 cup water (double for 4 portions); season with the remaining spice blend and S&P to taste. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 8 to 10 minutes (12 to 14 minutes for 4 portions), until thickened. Add up to ½ the lime juice (to taste) and stir to combine thoroughly.
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Sauté the string beans
While the chana dal cooks, in a large pan, heat a drizzle of oil on medium-high. Add the string beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add the remaining ginger, garlic and 1 tbsp water (double for 4 portions); season with S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender.
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Make the cilantro salsa
While the string beans cook, in a small bowl, combine as much of the lime zest, cilantro and remaining lime juice as you’d like (add ½ of each for a mild flavour). Add 2 tbsp oil (double for 4 portions); season with S&P to taste. Stir to combine thoroughly.
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Plate your dish
Divide the spiced green pea rice and chana dal between your bowls. Spoon as much of the cilantro salsa over the chana dal as you’d like. Serve the string beans on the side. Bon appétit!