Chick-Pea Dal


Photo: flickr user Salim Virji
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Ingredients

125 mls Vegetable oil, (4 fl oz)
1 teaspoon Chilli powder
teaspoon Ground turmeric
1 teaspoon Caraway seeds
500 grams Kabli chana, (chick peas) or kala chana (brown chick peas) s
tablespoon Tamarind paste or lemon juice
teaspoon Salt
3 Garlic cloves, chopped
900 mls , (1 ½-2 pints) hot, (900 to 1200) water
2 Fresh green chillies, de-seeded if wished and chopped
1 tablespoon Chopped fresh parsley, to garnish

Preparation

1
Heat the oil in a large saucepan over a medium heat and cook the chilli powder, turmeric and caraway seeds for 2-3 minutes.
2
Add the drained pulses, stir, and cook for 3-5 minutes more, stirring occasionally.
3
Mix the tamarind paste, if using, with 4 tablespoons of water and add to the pan with the salt and garlic.
4
If using lemon juice, just add it without extra water.
5
Add the hot water and the chillies, cover tightly and cook over a low heat for 2 1/2 - 3 hours, until the pulses are tender, stirring occasionally and adding more water if necessary.
6
Sprinkle with parsley before serving.

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Yield:

1.0 servings

Added:

February 11, 2010

Creator:

Anonymous

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