Chickpea dal (kabuli chana dal)

Yield: 4 Servings

Measure 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

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, .

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