CHICKPEA DAHL

Chickpea Dahl image

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."

Provided by Enjolinfam

Categories Curries

Time 50m

Yield 9 1 cup servings, 9 serving(s)

Number Of Ingredients 12

Ingredients

2 cups grape tomatoes, chopped
1 1/2 cups onions, finely chopped
1 (2 inch) fresh ginger, peeled
2 tablespoons curry powder
1 1/2 teaspoons cumin
1 tablespoon olive oil or 1 tablespoon canola oil
1 tablespoon margarine
2 (14 1/2 ounce) cans diced tomatoes
5 small potatoes, peeled and cut into small cubes
2 cups frozen baby peas
2 (15 ounce) cans chickpeas, drained and rinsed
salt

Steps:

Cook potatoes in salted water until tender yet firm. Drain and set aside.
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.
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.
Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often.
Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice.

Nutrition Facts : Calories 274.7, Fat 4.6, SaturatedFat 0.7, Sodium 313.3, Carbohydrate 50.8, Fiber 10.3, Sugar 7, Protein 10

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