Chickpea Curry With Fresh Dill Rasa Walla Kabuli Chana Recipes
CHICKPEA CURRY WITH FRESH DILL (RASA WALLA KABULI CHANA)
Traditionally this dry curry is made with chana dal, but author Ruta Kahate finds canned garbanzos/chickpeas to be a great alternative. I cook my garbanzos from dried to control salt. I found the 1 tsp salt to be a bit too much and the 1 tsp cayenne is very spicy, so if you are not sure about it, use less. From her book, "5 Spices, 50 Dishes".
Provided by duonyte
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan and saute the onion over medium heat until it has softened, about 5 minutes.
- Add the cayenne, coriander garlic ginger, and turmeric and stir for 3 to 4 minutes.
- Mix in the tomato and cook until it is soft, about 5 minutes.
- Add the dill, chickpeas, water, and salt, and simmer (I covered the skillet) until the dill is soft and tender, 5 to 8 minutes.
- Serve warm with rice.
Nutrition Facts : Calories 229.2, Fat 8.7, SaturatedFat 0.7, Sodium 947.8, Carbohydrate 32.4, Fiber 6.7, Sugar 2, Protein 6.9
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