Chickpeas with zucchini (chana aur torre)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Split chana dal |
| 1 | teaspoon | Ground turmeric |
| 1 | medium | Zucchini -- chopped |
| Salt | ||
| 2 | teaspoons | Lemon juice |
| 1 | tablespoon | Coriander leaves -- chopped |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Cumin seed |
| 1 | medium | Onion -- thinly sliced |
| ½ | teaspoon | Red pepper powder |
| 1 | tablespoon | Coriander leaves -- chopped |
Directions
TEMPERING:
GARNISH:
Soak and wash the chana dal. Soak the dal in sufficient hot water to cover by 2" for about 5 hours. Drain. In a saucepan, combine the dal, turmeric and sufficient water to cover by 2". Bring to the boil, reduce the heat and simmer for 1 hour. Add the zucchini, stir and continue cooking for 30 minutes or until the dal is soft and tender, adding more water if necessary to prevent burning and sticking to the pan. The finished dal should have the consistency of a coarse puree. Add the salt and lemon juice. Tempering: Heat the oil in a small non-stick skillet over moderate heat. Add the cumin seeds and stir until they crackle. Add the onion and cook, stirring, for about 2 minutes. Reduce the heat to low. Add 2 tbsp water. Cook, stirring occasionally, until the onions are golden brown, about 10 to 15 minutes. Pour over the cooked dal and zucchini. Serve sprinkled with chopped coriander leaves. May be prepared 1 to 2 days ahead.
Prepare tempering and pour over the cooked dish just prior to serving. 147 calories and 3 grams fat.
Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-31-95 (21:51) (159) Fido: Cooking