Chickpea Curry With Fresh Dill (Rasa Walla Kabuli Chana) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 . Ingredients:
2 tablespoons canola oil |
1 medium yellow onion, finely chopped |
1 teaspoon cayenne (or less) |
1 teaspoon coriander seed, finely ground |
1 teaspoon finely grated garlic |
1 teaspoon finely grated fresh ginger |
1/2 teaspoon ground turmeric |
1 medium tomato, finely chopped |
3 cups finely chopped fresh dill leaves, and tender stalks |
2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, drained |
1/4 cup water |
1 teaspoon salt (or less) |
Directions:
1. Heat the oil in a medium saucepan and saute the onion over medium heat until it has softened, about 5 minutes.
2. Add the cayenne, coriander garlic ginger, and turmeric and stir for 3 to 4 minutes.
3. Mix in the tomato and cook until it is soft, about 5 minutes.
4. Add the dill, chickpeas, water, and salt, and simmer (I covered the skillet) until the dill is soft and tender, 5 to 8 minutes.
5. Serve warm with rice.
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