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India   -   Chickpea Dal (Kabuli Chana Dal)   adapted from Indian Light Cooking by Ruth Law

  • 2 Cans Chickpeas
  • 2 Teaspoons Canola Oil
  • 1/2 Teaspoon Cumin Seed
  • 1 Small Onion -- finely chopped
  • 1 Tablespoon Ginger -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 1/2 Teaspoon Turmeric
  • 1 Tablespoon Ground Coriander
  • 1 Teaspoon Cayenne
  • 2 Cups Tomato Sauce
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Lime Juice
Directions In food processor, process 1 can of chickpeas and liquid to a puree. Set aside. Heat oil in skillet add cumin, stir for 10 seconds. Add onion, ginger and garlic. Saute for 5 minutes. Add turmeric, coriander, and cayenne. Cook for 20 seconds. Add tomato sauce, bring to a boil, reduce the heat and let simmer for 1 minute. Add pureed chickpeas and cook for 3 minutes. Add remaining chickpeas and salt. Cook for 3 minutes. Remove from heat, add lime juice. Stir and serve.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 3, Easiness: 5, Speed: 4, Overall: 4 Rate this recipe

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