Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Whole dried chickpeas
2 ts Canola oil
1 ts Cumin seed
1 ts Ground turmeric
pn Ground asafetida
1 ts Red pepper powder
Salt
1 tb Ginger root -- chopped
2 ts Ginger root -- chopped
1 Chili pepper -- minced
1 sm Tomato -- chopped
3 tb Lemon juice
2 tb Coriander leaves -- chopped

Sort, wash and drain chickpeas. Place chickpeas in a bowl. Add
enough water to cover by 2 inches. Soak for 8 hours or overnight.
Drain. In a non-stick saucepan, heat the oil over moderate heat. Add
the cumin seeds, turmeric. asafetida, red pepper powder and salt.
Stir until the cumin seeds crackle. Add the chickpeas and enough
water to cover them by 2". Add 1 tbsp of the chopped ginger, the
chili peppers and the tomato. Bring to a boil. Cover and simmer for
1 1/2 to 2 hours or until the chickpeas are just tender to the bite,
but not overcooked. Remove from the heat. Sprinkle with the lemon
juice, remaining ginger and coriander over the dal. Serve. Can be
prepared 1 to 2 days ahead or frozen. Defrost before reheating. 314
calories and 7 grams fat.

Recipe By : Indian Cooking Light

From: Meg Antczak Date: 07-31-95 (21:51) (159)
Fido: Cooking

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