Yield: 4 servings
|1½ cup||Whole dried chickpeas|
|2 teaspoons||Canola oil|
|1 teaspoon||Cumin seed|
|1 teaspoon||Ground turmeric|
|\N pinch||Ground asafetida|
|1 teaspoon||Red pepper powder|
|1 tablespoon||Ginger root -- chopped|
|2 teaspoons||Ginger root -- chopped|
|1 \N||Chili pepper -- minced|
|1 small||Tomato -- chopped|
|3 tablespoons||Lemon juice|
|2 tablespoons||Coriander leaves -- chopped|
|1½ to||2 hours or until the chickpeas are just tender to the bite,|
Sort, wash and drain chickpeas. Place chickpeas in a bowl. Add enough water to cover by 2 inches. Soak for 8 hours or overnight.
Drain. In a non-stick saucepan, heat the oil over moderate heat. Add the cumin seeds, turmeric. asafetida, red pepper powder and salt.
Stir until the cumin seeds crackle. Add the chickpeas and enough water to cover them by 2". Add 1 tbsp of the chopped ginger, the chili peppers and the tomato. Bring to a boil. Cover and simmer for but not overcooked. Remove from the heat. Sprinkle with the lemon juice, remaining ginger and coriander over the dal. Serve. Can be prepared 1 to 2 days ahead or frozen. Defrost before reheating. 314 calories and 7 grams fat.
Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-31-95 (21:51) (159) Fido: Cooking