Curried Chickpeas (Chana Dahl) Gi Jane Recipe

Submitted by gi-jane

Makes 2 servings

A lower-fat version of an Indian classic

Ingredients

4	oz chickpeas (8oz canned and drained)
2	teaspoons olive oil
1	large Onion, finely sliced
2	Cinnamon sticks , each 2" long; broken up into 2 to 3 pieces
3	Cardamom pods, split open on the top
1	red chili pepper, coarsely chopped
1/2	teaspoon turmeric
1/2	tsp chili powder
1	Salt, or to taste
2	Bay leaves , crumpled
2	large tomatoes, skinned and chopped
2	tablespoons Coriander leaves, chopped (optional)

Directions

Heat the olive oil and fry the onion slices, cinnamon, cardamom pods, and chili peppers until the onions are lightly browned ( 6 to 7 minutes).
Add the chickpeas, turmeric, chili powder and salt. Stir-fry the dhal for 2 to 3 minutes. Adjust heat to low and fry the dahl for a further 3 to 4 minutes, stirring frequently.
Add 1/4 pint water, bay leaves, coconut and tomatoes. Bring to the boil, cover the pan and simmer for 35 to 40 minutes. Stir in the coriander leaves (if desired) and remove from heat.

Categories

Main Dish

Serving Size 320.8g

Some items from this recipe could not be found or sized. This estimate is incomplete.