Curried Chickpeas/Channa Dal

  • 11/2 c. chickpeas, washed and drained*
  • 5 c. water 
  • 1 tsp. ground turmeric 
  • 1/2 tsp. ground cumin 
  • 1 tsp. ground coriander 
  • 1/2 tsp. cayenne pepper (optional) 
  • 3 tbsp. butter or margarine 
  • 1 tsp. cumin seeds 
  • 1 medium onion, chopped 
  • 1 clove garlic, chopped 
  • 1 tbsp. grated fresh ginger 
  • 1 tsp. garam masala (optional) 
  • 2 tbsp. chopped fresh coriander leaves
  • Put chickpeas in a bowl, examine for inedible objects. Add enough cold water to cover and soak overnight To cook, drain chickpeas. Place chickpeas, 5 c. water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
  • In a large saucepan, melt butter over medium heat. Add cumin seeds and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown. 
  • Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy.
  • Add garam masala and mix well. Place chickpeas in a serving dish and sprinkle with chopped coriander leaves.
Soaking time: overnight
 Preparation time: 10 minutes
Cooking time: 90 minutes
Serves 6 to 8

*For speedier preparation, purchase canned, rather than dried, chickpeas at the supermarket. Using two 14-oz. cans of pre soaked chickpeas eliminates the first step and reduces the cooking time in the second and fourth steps by half.

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