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Extra Easy: Chickpea Dahl Loaf

Discussion in 'Slimming World Recipes' started by Johnr999, 23 March 2014 Social URL.

  1. Johnr999

    Johnr999 New Member

    Any tips for making the Chickpea Dahl Loaf ? Made it twice already and it just collapses as soon as it comes out from loaf tin :mad:
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  3. PatchworkPuss

    PatchworkPuss Gold Member

    How many eggs are you using and what size tin? I use 4 large eggs and a 2lb loaf tin and never have a problem :)
  4. gleggers

    gleggers Full Member

    I make the mix and then split it into the kind of tray you would make cupcakes in ( not sure what they are called)!
  5. Kate77

    Kate77 Full Member

    This used to happen to me. I found that I needed to let the loaf cool completely before taking it out of the tin.
  6. jenniecakes

    jenniecakes Gold Member

    What's the best recipe for chickpea dahl loaf? I'm going to make it tonight. And how do people eat it? On its own or with a meal??
  7. bilsat

    bilsat Really likes to cook

    Here is my version of it! I am still experimenting with the recipe, I made one with baked beans instead of chickpeas, I found this much nicer, made with a Knorr curry flavourpot added for more flavour.....
    Pete’s Chickpea Dahl (2014)
    Serves 4
    3 medium size eggs (ff)
    120g packet of Sainsbury’s Indian style curry savoury rice (ff)
    400g Aldi Chickpea Dahl (ff)
    S & P


    Cook the rice as per the packet instructions, drain in a sieve then allow to cool.
    Pre-heat the oven to 180C.
    Mix the rice with the chickpeas & eggs, season well.
    Tip the mixture in to a shallow tin tray, lined with greaseproof paper, cook for 25 mins then insert a skewer, if it comes out clean, it’s cooked, if not cook for a few minutes more.
    Lift the mix from the tin & allow to cool on a wire rack.
    Chickpea Dahl (2) (Small).JPG Chickpea Dahl (3) (Small).JPG

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