Chickpea Dal

Vegetarian Times Issue: March 1, 2005 p.48

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30 minutes or fewer

The owner of a local Indian restaurant taught me how to grind tomato, ginger and onion together and saut� them with curry spices to make an authentic saucy dal. To simplify this recipe, use ready-made curry powder instead of the various spices. For the best results, make sure the curry powder is fresh. Serve over brown basmati rice, and garnish with cilantro and slivers of ginger.

Directions

Put tomatoes, onion and ginger in food processor, and purée until smooth.
Transfer mixture to large skillet, stir in curry powder, and cook over medium heat, stirring occasionally, 5 minutes.
Reduce heat to low, and stir in chickpeas. Cook, stirring occasionally, until heated through. Season with salt to taste. Serve hot.

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ingredient list

Serves 4

2 cups coarsely chopped fresh tomatoes
1 1/2 cups coarsely chopped onion
1 2-inch piece fresh ginger, peeled, coarsely chopped
1 1/2 Tbs. curry powder, or to taste
2 15-oz. cans chickpeas, drained and rinsed

Nutritional Information

Per SERVING:

Calories	330
Protein	14g
Total Fat	4g
Carbs	62g
Sodium	420mg
Fiber	14g
Sugar	8g

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