Ingredients
-
2
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1
-
3
-
2
-
-
-
-
-
Directions
Chickpea Curry With Fresh Dill (Rasa Walla Kabuli Chana),Traditionally this dry curry is made with chana dal, but author Ruta Kahate finds canned garbanzos/chickpeas to be a great alternative. I cook my garbanzos from dried to control salt. I found the 1 tsp salt to be a bit too much and the 1 tsp cayenne is very spicy, so if you are not sure about it, use less. From her book, “5 Spices, 50 Dishes”.,Opted to use all the cayenne, 1/2 teaspoon of salt and 2 1/2 cups of fresh parsley (all I had – don’t think 1/2 cup made a difference). Served with green curry chicken, basmati rice and naan. It was very good mixed with basmati.
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Steps
|
1
Done
|
Heat the Oil in a Medium Saucepan and Saute the Onion Over Medium Heat Until It Has Softened, About 5 Minutes. |
|
2
Done
|
Add the Cayenne, Coriander Garlic Ginger, and Turmeric and Stir For 3 to 4 Minutes. |
|
3
Done
|
Mix in the Tomato and Cook Until It Is Soft, About 5 Minutes. |
|
4
Done
|
Add the Dill, Chickpeas, Water, and Salt, and Simmer (i Covered the Skillet) Until the Dill Is Soft and Tender, 5 to 8 Minutes. |
|
5
Done
|
Serve Warm With Rice. |
