Recipe - Chana Dal (Curried Chick-Peas)

1 cup Chana dal (dried chickpeas;
or garbanzos)
1 teaspoon Tea leaves
1 teaspoon Salt
5 cup Water; plus
1 tablespoon Water
1 One half tablespoon Ghee (clairifed butter); may
be doubled
One half teaspoon Cumin seed
One fourth cup Finely chopped onion
1 tablespoon Fresh ginger root; scraped,
finely chopped
One half teaspoon Turmeric
One half teaspoon Ground cumin
One half teaspoon Ground coriander
One half teaspoon Garam masala
One fourth teaspoon Ground red pepper; hot
1 tablespoon Fresh coriander leaves;
finely chopped
Cooked rice

In a large sieve or colander, wash the chickpeas under cold running water
until the draining water runs clear. Drop the chickpeas into a large bowl
or pan, pour in enough water to cover them by at least 2 inches, and let
them soak at room temperature uncovered for 12 hours or overnight. Drain
the chickpeas in a large sieve or colander, place them in a heavy 3 to
4quart saucepan, and add the tea leaves, salt and 4 cups of the water.
Bring to a boil over high heat, partially cover the pan, reduce the heat to
low, and simmer for 1 hour.

In a separate 3 to 4quart saucepan, heat the ghee over high heat until a
drop of water flicked into it splutters instantly. Add the cumin seeds and
stir for 30 seconds, then add the onions and ginger. Lower the heat to
moderate and, stirring constantly, fry the mixture for 7 to 8 minutes,
until the onions are soft and golden brown. Watch carefully for any sign of
burning and regulate the heat accordingly.

Stir in the turmeric, cumin, ground coriander, garam masala, red pepper and
1 tablespoon of water, and fry for 1 minute. Then add the chickpeas their
cooking liquid and the remaining 1 cup of water. Stirring constantly bring
to a boil over high heat, cover the pan tightly, reduce the heat to low,
and simmer for about 25 minutes, or until the chickpeas are tender but
still intact.

Taste for seasoning, ladle the entire contents of the pan into a heated
bowl. Sprinkle with the fresh coriander and serve at once. Serves 4 to 6;
one of many dishes. Serve with rice. PER SIXTH: 156.6 cals, 5.5 g fat
(30.8% cff); with rice 289 cals, 5.8 g fat, 18.1%

CREDITS (1969) TimeLife Books, New York: Foods of the World (Series)
Recipes: The Cooking of India (Reprinted 1975). kitpatH's bookshelf.

Recipe by: Time Life Foods of the World (1969;75)

Posted to Digest eatlf.v097.n297 by KitPATh phannema@wizard.ucr.edu on
Nov 22, 1997