Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Date: Sun, 23 Jun 1996 11:23:51 -0400 From: cpa@gis.net This recipe is from INDIAN LIGHT COOKING, which Ive 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 Glens MM Recipe Archive, G Internet.
