Category: Dal
Rating: 3.93
Servings: 4


Ingredients


2 can (15-oz) chickpeas
1/2 teaspoon cumin seeds
1 small onion; minced
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 teaspoon ground turmeric
1 tablespoon ground coriander (up to)
1 teaspoon red pepper powder (cayenne)
1 1/2 cup tomato sauce
1/2 teaspoon salt; or to taste
2 tablespoon fresh lime juice

Directions: How to Cook 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 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, 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 Glen's MM Recipe Archive, http://www.erols.com/hosey.


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Related recipes:
Spinach Dal, Andrah Pradesh Style
Lucknawi Dal
Masur Dal (Lentils)
Makhani Dal
Five-Jewel Creamed Lentils (Punjab)


Recent comments and reviews for this recipe:

Michelle W writes:

It is great! I made this with my husband's dinner and we just loved it. I went to a cultural festival the other day, and there was a Bengali food booth...and we had chicken curry with Bengali Red Lentil Dahl...it was fantastic! THe legumes are excellent, and this dish is totally healthy! I rate this one very high!

Posted on 25 Jul 2008, 19:48 ET

faTTU writes:

this dal is called fool in arabic.i think it will b more yum without tomatosauce onion and cumin.Try .........

Posted on 28 Jul 2009, 14:18 ET

Sherri writes:

Thanks for this great chickpea recipe that can be made into a different flavored dip other than hummus, even though we love hummus, we need more flavors for chickpea dishes. I'm saving it!

Posted on 03 Jun 2010, 06:43 ET

Greg writes:

I made this last night and loved it! As a broke college student interested in cooking vegan & vegetarian food from around the world, your kabuli chana dal was perfect. Thanks for sharing.

Posted on 12 Nov 2010, 15:51 ET

leila writes:

I love chickpeas! Thanks for the recipe-will try it out soon!

Posted on 29 Mar 2011, 11:12 ET

Anne writes:

I refer to this as Fool as well. I make this all the time and I love having it for breakfast because it keeps you full for a long time. I make it a bit different than the recipe above. That's what is great about this, you can add or omit indredients you don't have. I use tomatoes cut in cubes no tomatoe sauce and I use red and green peppers.

Posted on 20 May 2011, 10:49 ET

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