Ingredients
-
2
-
1 1/2
-
1
-
2
-
1 1/2
-
1
-
1
-
2
-
5
-
2
-
-
-
-
-
Directions
Chickpea Dahl,Dahl is a staple in India, usually eaten with every meal. My family always eats Dahl when we make Indian food. This is a new recipe for Dahl made and demonstrated by Cinda Sanders on a cooking show titled “Indian Cuisine.”,This is a sold dish. I did alter it a bit: I omitted peas, and I only used one can of diced tomatoes and one can of chickpeas I also added a heaping teaspoon and a half of minced garlic I also added salt to it to bring the garlic forth.,Mine is delicious! Had to use a different margarine to replace the dairy but you can’t even tell the difference. I also replaced 1 can of diced tomatoes for a fresh one, and used diced tomatoes with green chiles for canned. Love the spice! Next time I will add more water.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cook Potatoes in Salted Water Until Tender Yet Firm. Drain and Set Aside. |
|
2
Done
|
Saute Onion in 1 Tablespoons Oil Until Clear. Transfer to a Food Processor Along With the Tomatoes and Fresh Ginger, and Blend Until Smooth. Set Aside. |
|
3
Done
|
in a Large Saucepan, Melt Margarine and Add the Curry Powder and Cumin. Saute For 4-5 Minutes Over Medium Heat. Stir Often to Avoid Burning. |
|
4
Done
|
Add the Tomato Mixture and Continue to Cook For 5 - 6 Minutes, Stirring Often. |
|
5
Done
|
Add the Chickpeas, Potatoes and Frozen Peas. Cook 5 - 10 Minutes More. Serve Hot Over Rice. |
