Recipe - Chickpea Dal (Kabuli Chana Dal)

2 cn (15oz) chickpeas
One half teaspoon Cumin seeds
1 small Onion; minced
1 tablespoon Minced fresh ginger
1 tablespoon Minced garlic
One half teaspoon Ground turmeric
1 tablespoon Ground coriander
One half (up to)
1 teaspoon Red pepper powder (Cayenne)
1 One half cup Tomato sauce
One half teaspoon Salt; or to taste
2 tablespoon Fresh lime juice

Date: Sun, 23 Jun 1996 11:23:51 0400

From: cpa@gis.net
This recipe is from INDIAN LIGHT COOKING, which I've 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, 23 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 Glen's MM Recipe
Archive, http://www.erols.com/hosey.