Spiced chickpeas in sauce (masala kabuli chana)

Yield: 4 servings

Measure Ingredient
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
\N \N Salt
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

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