YELLOW SPLIT CHICKPEAS WITH SPINACH

Yellow Split Chickpeas with Spinach image

Number Of Ingredients 16

Previous Next

2 tablespoons olive oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
1 fresh garlic clove (large), minced
1 tablespoon peeled minced fresh ginger
1/2 cup , yellow split garbanzo beans, (channal dal), sorted and washed in 3 to 4 changes of water
1 large tomato, finely chopped, or 1/2 cup canned tomato sauce
1 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
1 (8-ounce) box frozen spinach, thawed
1/2 bunch (1/4 cup) fresh dill, finely chopped
1 small russet potato (or any kind), peeled and finely chopped
1 small carrot, peeled and finely chopped
1 cup water
1 tablespoon fresh lemon juice or lemon juice
Finely chopped fresh cilantro

Steps:

1. Heat the oil in a large pressure cooker over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion, garlic, and ginger and cook, stirring, until golden, about 5 minutes. Add the dal and cook, stirring, about 5 minutes. Then ad the tomato (or tomato sauce), salt, and cayenne pepper, and stir about 2 minutes.2. Add the spinach, dill, potato, and carrot, stir about 5 minutes then add the water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, add the lemon juice, and stir well, mashing some of the dal and vegetables with a ladle or a spatula. Transfer to a serving dish, garnish with the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves