 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Dahl is a staple in India, usually eaten with every meal. My family always eats Dahl when we make Indian food. This is a new recipe for Dahl made and demonstrated by Cinda Sanders on a cooking show titled Indian Cuisine. Ingredients:
2 cups grape tomatoes, chopped |
1 1/2 cups onions, finely chopped |
1 (2 inch) fresh ginger, peeled |
2 tablespoons curry powder |
1 1/2 teaspoons cumin |
1 tablespoon olive oil or 1 tablespoon canola oil |
1 tablespoon margarine |
2 (14 1/2 ounce) cans diced tomatoes |
5 small potatoes, peeled and cut into small cubes |
2 cups frozen baby peas |
2 (15 ounce) cans chickpeas, drained and rinsed |
salt |
Directions:
1. Cook potatoes in salted water until tender yet firm. Drain and set aside.
2. Saute onion in 1 tablespoons oil until clear. Transfer to a food processor along with the tomatoes and fresh ginger, and blend until smooth. Set aside.
3. In a large saucepan, melt margarine and add the curry powder and cumin. Saute for 4-5 minutes over medium heat. Stir often to avoid burning.
4. Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often.
5. Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice.
|
|