Chickpea dal (kabuli chana dal)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (15-oz) chickpeas |
| ½ | teaspoon | Cumin seeds |
| 1 | small | Onion; minced |
| 1 | tablespoon | Minced fresh ginger |
| 1 | tablespoon | Minced garlic |
| ½ | teaspoon | Ground turmeric |
| 1 | tablespoon | Ground coriander (up to) |
| 1 | teaspoon | Red pepper powder (Cayenne) |
| 1½ | cup | Tomato sauce |
| ½ | teaspoon | Salt; or to taste |
| 2 | tablespoons | Fresh lime juice |
Directions
Date: Sun, 23 Jun 1996 11:23:51 -0400 From: cpa@...
This recipe is from INDIAN LIGHT COOKING, which I've told you about before.
It is our *Fave* dal recipe so far. Quick & Easy to fix, too! Remove 1 c. chickpeas (including the liquid) from 1 can of chickpeas.
Drain. Coarsely chop. In a food processor or blender, process the remaining chickpeas and the liquid to a puree. Set aside.
Heat a nonstick saucepan over moderate heat. Add the cumin seeds and stir until they crackle, about 10 seconds. Add onion, ginger & garlic. Stir until onion is translucent. Add turmeric, coriander and red pepper. Cook, stirring, for about 20 seconds, being careful not to burn. Add tomato sauce. Bring to a boil, reduce heat and let simmer 1 minute. Add chopped & pureed chickpeas. Cook, stirring, 2-3 minutes to allow flavors to blend.
Add salt to taste.* Remove from heat. Add lime juice and stir. YUM! Serve with rice, whole wheat bread, and a yogurt salad (raitta). "For a special treat, try Piquant Lime Rice." *we watch our sodium, so instead of using salt we doubled the lime juice.
This would make a great party dip with pita triangles, if it were pureed a bit more completely.
FATFREE DIGEST V96 #174
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .