Chickpea Dal - Indian

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Chickpea Dal - Indian

 

2 cups coarsely chopped fresh tomatoes

1 1/2 cups coarsely chopped onion

1 2-inch piece fresh ginger, peeled, coarsely chopped

1 1/2 Tbs. curry powder, or to taste

2 15-oz. cans chickpeas, drained and rinsed

 

 

 

 

 

Put tomatoes, onion and ginger in food processor, and purée until smooth.

Transfer mixture to large skillet, stir in curry powder, and cook over medium

heat, stirring occasionally, 5 minutes.

Reduce heat to low, and stir in chickpeas. Cook, stirring occasionally, until

heated through. Season with salt to taste. Serve hot.

 

Serves 4

 

Source: Vegetarian Times Issue: March 1, 2005, p.48 30 minutes or fewer

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 330, Protein: 14g, Total fat:

4g, Carbs: 62g, Cholesterol: mg, Sodium: 420mg, Fiber: 14g, Sugars: 8g

 

The owner of a local Indian restaurant taught me how to grind tomato, ginger and

onion together and sauté them with curry spices to make an authentic saucy dal.

To simplify this recipe, use ready-made curry powder instead of the various

spices. For the best results, make sure the curry powder is fresh. Serve over

brown basmati rice, and garnish with cilantro and slivers of ginger.

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