Ingredients with Measurements:
- 1 cup dried chickpeas
- 1 cup dried lentils
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 cup plain yogurt
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Special equipment needed:
- Large pot
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Rinse the chickpeas and lentils and soak them overnight in water.
2. Drain the chickpeas and lentils and rinse them again.
3. In a large pot, bring 4 cups of water to a boil. Add the chickpeas and lentils, along with 1 teaspoon of salt.
4. Reduce the heat to medium-low and simmer for 45 minutes, or until the chickpeas and lentils are tender.
5. Drain the chickpeas and lentils and transfer them to a mixing bowl.
6. Add the cumin, paprika, black pepper, cayenne pepper, olive oil, and lemon juice to the mixing bowl. Mix well.
7. In a separate bowl, mix together the yogurt, garlic, parsley, and mint.
8. To serve, divide the chickpea and lentil mixture into serving bowls. Top with the yogurt mixture.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Simmer on medium-low heat
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 14g
Carbohydrates: 36g
Protein: 12g
Fiber: 12g
Sodium: 625mg
Substitutions for ingredients:
- Dried chickpeas can be substituted with canned chickpeas.
- Fresh parsley and mint can be substituted with dried herbs.
Variations:
- Add diced tomatoes or cucumber to the yogurt mixture for added freshness.
- Top with sliced olives or feta cheese for added flavor.
Tips and tricks:
- Soaking the chickpeas and lentils overnight will help them cook faster and more evenly.
- Be sure to rinse the chickpeas and lentils thoroughly before cooking to remove any dirt or debris.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave for 1-2 minutes or heat in a pot on the stove over medium heat until warmed through.
Presentation ideas:
- Serve in individual bowls with a dollop of the yogurt mixture on top.
Garnishes:
- Garnish with a sprinkle of paprika or a sprig of fresh parsley.
Pairings:
- Serve with pita bread or naan for dipping.
Suggested side dishes:
- Serve with a side of hummus or baba ganoush.
Troubleshooting advice:
- If the chickpeas and lentils are not tender after 45 minutes, continue to simmer until they are soft.
Food safety advice:
- Be sure to cook the chickpeas and lentils thoroughly to avoid any risk of foodborne illness.
Food history:
- Balila is a traditional Lebanese dish made with chickpeas, garlic, and lemon juice.
Flavor profiles:
- This dish is savory and slightly spicy, with a tangy yogurt topping.
Serving suggestions:
- Serve as a light lunch or as a side dish with a larger meal.
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Region: Lebanese