Chick-Pea Dal
By: Anonymous
Published: Thursday, February 11, 2010 - 4:46pm

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.