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Chickpea Curry With Fresh Dill (Rasa Walla Kabuli Chana)

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“Traditionally this dry curry is made with chana dal, but author Ruta Kahate finds canned garbanzos/chickpeas to be a great alternative. I cook my garbanzos from dried to control salt. I found the 1 tsp salt to be a bit too much and the 1 tsp cayenne is very spicy, so if you are not sure about it, use less. From her book, "5 Spices, 50 Dishes".”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a medium saucepan and saute the onion over medium heat until it has softened, about 5 minutes.
  2. Add the cayenne, coriander garlic ginger, and turmeric and stir for 3 to 4 minutes.
  3. Mix in the tomato and cook until it is soft, about 5 minutes.
  4. Add the dill, chickpeas, water, and salt, and simmer (I covered the skillet) until the dill is soft and tender, 5 to 8 minutes.
  5. Serve warm with rice.

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