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  • Chick Pea Dal

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    Chick Pea Dal
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 125 ml Vegetable oil, (4 fl ounce)
    • 1 tsp Chilli pwdr
    • 1/4 tsp Grnd turmeric
    • 1 tsp Caraway seeds
    • 500 gm Kabli chana, (chick peas) or possibly kala chana (brown chick peas) soaked overnight in cool water and liquid removed (1lb)
    • 1/2 Tbsp. Tamarind paste or possibly lemon juice
    • 1/2 tsp Salt
    • 3 x Garlic cloves, minced
    • 900 ml , (1 1/2-2 pints) warm, (900 to 1200) water
    • 2 x Fresh green chillies, de-seeded if wished and minced
    • 1 Tbsp. Minced fresh parsley, to garnish

    Directions

    1. Heat the oil in a large saucepan over a medium heat and cook the chilli pwdr, turmeric and caraway seeds for 2-3 min.
    2. Add in the liquid removed pulses, stir, and cook for 3-5 min more, stirring occasionally.
    3. Mix the tamarind paste, if using, with 4 Tbsp. of water and add in to the pan with the salt and garlic.
    4. If using lemon juice, just add in it without extra water.
    5. Add in the warm water and the chillies, cover tightly and cook over a low heat for 2 1/2 - 3 hrs, till the pulses are tender, stirring occasionally and adding more water if necessary.
    6. Sprinkle with parsley before serving.

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