| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Vegetable | 4 | Servings |
INGREDIENTS
| 2 | cn | (15-oz) chickpeas |
| 1/2 | ts | Cumin seeds |
| 1 | sm | Onion; minced |
| 1 | tb | Minced fresh ginger |
| 1 | tb | Minced garlic |
| 1/2 | ts | Ground turmeric |
| 1 | tb | Ground coriander (up to) |
| 1 | ts | Red pepper powder (Cayenne) |
| 1 1/2 | c | Tomato sauce |
| 1/2 | ts | Salt; or to taste |
| 2 | tb | Fresh lime juice |
INSTRUCTIONS
Date: Sun, 23 Jun 1996 11:23:51 -0400 From: cpa@gis.net This recipe is from INDIAN LIGHT COOKING, which I've told you about before. It is our *Fave* dal recipe so far. Quick & Easy to fix, too! Remove 1 c. chickpeas (including the liquid) from 1 can of chickpeas. Drain. Coarsely chop. In a food processor or blender, process the remaining chickpeas and the liquid to a puree. Set aside. Heat a nonstick saucepan over moderate heat. Add the cumin seeds and stir until they crackle, about 10 seconds. Add onion, ginger & garlic. Stir until onion is translucent. Add turmeric, coriander and red pepper. Cook, stirring, for about 20 seconds, being careful not to burn. Add tomato sauce. Bring to a boil, reduce heat and let simmer 1 minute. Add chopped & pureed chickpeas. Cook, stirring, 2-3 minutes to allow flavors to blend. Add salt to taste.* Remove from heat. Add lime juice and stir. YUM! Serve with rice, whole wheat bread, and a yogurt salad (raitta). "For a special treat, try Piquant Lime Rice." *we watch our sodium, so instead of using salt we doubled the lime juice. This would make a great party dip with pita triangles, if it were pureed a bit more completely. FATFREE DIGEST V96 #174 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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