So taster time at group has rolled around once more and I took my take on the old favourite with me – Chickpea Dahl Loaf or Chickpea Curry Loaf (I’ve seen it called both things before).
There’s not much to say about this. It’s a recipe that has floated around Facebook for more years than I care to remember. As usual with all these kind of recipes – it’s been open for interpretation and variation over those years. Below however is the one I’ve used for years and that works for me.
Are there syns in the chickpea dahl loaf recipe? Depends on what you use to make it. Some of the packet rice is syn free, some aren’t. Some tins of chickpea dahl are free, some aren’t. A word of warning though. Tinned chickpea dahl varies in syns – some are free, some are just one or two syns for the tin, there was a time that one Supermarket brand was a whopping 16syns though.
Alternatively – you could make your own chickpea dahl. I believe the recipe found here can be done using fry light instead of the oil which would make it syn free. I’ll be honest – I’ve always used the tinned stuff. I’m just lazy.
Onto the loaf then
The ingredients are quite simple…
- 1 tin of chickpea dahl (I’ve used tins from many different brands – all have been fine)
- 1 Packet of savoury rice (I tend to go for any syn free golden vegetable rice, but again – syns can vary from brand and flavour).
- 3 Eggs
- A few mushrooms (optional)
- Chilli Flakes (optional)
- Start by cooking the rice according to the instructions on the packet. Once cooked allow to fully cool. I often chop a few mushrooms into the pan at the same time – but this is optional.
- In a bowl, mix the cooled rice (with mushrooms if using them) and the tin of chickpea dahl – adding a few chilli flakes if you wish.
- Beat 3 eggs together and pour into the bowl and mix well.
- Tip the mix from the bowl into a lined or fry lighted loaf tin (or other suitable dish – I have done them in a casserole dish before without a problem).
- Place in a preheated oven at 200c for about an hour or till the middle is firm. Allow to cool for 5 or 10 minutes before slicing, or wrap in foil to put in the fridge. or put into silicon cake/muffin cases for smaller mouthfuls (which would take less time to cook too).
If making this for myself – it’s plenty for at least 2 meals – served with Slimming World chips and roasted mushrooms and peppers when warm, or with a salad when cold. Should also keep in the fridge for a few days as well. Or take it to a taster but be quick – it tends to disappear quite quickly.
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