Yield: 1 Servings
|1½ cup||Chana dal|
|2||Plum tomatoes; (fresh or whole canned)|
|3 tablespoons||Lemon juice|
|2 teaspoons||Ground cumin|
|¼ teaspoon||Cayenne; (or to taste)|
This recipe uses chana dal aka bengal gram dal aka baby garbanzos. The seasoning is based on Gabe Mirkin's hummus recipe. This was a little too much work, but the dip is good. Soak chana dal in water overnight. Drain dal and boil in new water for about an hour till soft. Strain the dal. Puree all ingredients in a blender. Serve with pita bread or chopped veggies.
Posted to fatfree digest V97 #295 by Michelle Dick <artemis@...> on Dec 14, 97