Chana Dal (curried Chick-peas)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		India, Timelife, Vegetables	6	Servings

INGREDIENTS

1	c	Chana dal, dried chick-peas
		or garbanzos
1	t	Tea leaves
1	t	Salt
5	c	Water, plus
1	T	Water
1 1/2	T	Ghee, clairifed butter may
		be doubled
1/2	t	Cumin seed
1/4	c	Finely chopped onion
1	T	Fresh ginger root, scraped
		finely chopped
1/2	t	Turmeric
1/2	t	Ground cumin
1/2	t	Ground coriander
1/2	t	Garam masala
1/4	t	Ground red pepper, hot
1	T	Fresh coriander leaves
		finely chopped
		Cooked rice

INSTRUCTIONS

In a large sieve or colander, wash the chick-peas under cold running
water until the draining water runs clear. Drop the chick-peas into a
large bowl or pan, pour in enough water to cover them by at least 2
inches, and let them soak at room temperature uncovered for 12 hours
or overnight. Drain the chick-peas in a large sieve or colander,  place
them in a heavy 3- to 4-quart saucepan, and add the tea leaves,  salt
and 4 cups of the water. Bring to a boil over high heat,  partially
cover the pan, reduce the heat to low, and simmer for 1  hour.  In a
separate 3- to 4-quart saucepan, heat the ghee over high heat  until a
drop of water flicked into it splutters instantly. Add the  cumin seeds
and stir for 30 seconds, then add the onions and ginger.  Lower the
heat to moderate and, stirring constantly, fry the mixture  for 7 to 8
minutes, until the onions are soft and golden brown. Watch  carefully
for any sign of burning and regulate the heat accordingly.  Stir in the
turmeric, cumin, ground coriander, garam masala, red  pepper and 1
tablespoon of water, and fry for 1 minute. Then add the  chick-peas
their cooking liquid and the remaining 1 cup of water.  Stirring
constantly bring to a boil over high heat, cover the pan  tightly,
reduce the heat to low, and simmer for about 25 minutes, or  until the
chick-peas are tender but still intact.  Taste for seasoning, ladle the
entire contents of the pan into a  heated bowl. Sprinkle with the fresh
coriander and serve at once.  Serves 4 to 6; one of many dishes. Serve
with rice. PER SIXTH: 156.6  cals, 5.5 g fat (30.8% cff); with rice 289
cals, 5.8 g fat, 18.1%  CREDITS (1969) Time-Life Books, New York: Foods
of the World (Series)  Recipes: The Cooking of India (Reprinted 1975).
kitpatH's bookshelf.  Recipe by: Time Life Foods of the World (1969;75)
Posted to Digest eat-lf.v097.n297 by KitPATh  <phannema@wizard.ucr.edu>
on Nov 22, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 42 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 395.5mg Potassium: 44.7mg Carbohydrates: 8.9g Fiber: <1g Sugar: <1g Protein: <1g