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Chickpea Dal (Kabuli Chana Dal)
4 Servings
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Chickpea Dal (Kabuli Chana Dal) Ingredients
2 cn (15-oz)
chickpeas
1 tb Ground
coriander
1/2 ts
Cumin
seeds
1/2 -(up to)
1 sm
Onion
; minced
1 ts Red pepper powder (
Cayenne
)
1 tb Minced fresh
ginger
1 1/2 c
Tomato
sauce
1 tb Minced
garlic
1/2 ts
Salt
; or to taste
1/2 ts Ground
turmeric
2 tb Fresh
lime juice
Instructions for Chickpea Dal (Kabuli Chana Dal)
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, http://www.erols.com/hosey.
Main Ingredient:
Beans
Cuisine:
Uncategorized
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