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Chickpea Dal

Vegetarian Times Issue: March 1, 2005   p.48

The owner of a local Indian restaurant taught me how to grind tomato, ginger and onion together and sauté 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

1. Put tomatoes, onion and ginger in food processor, and purée until smooth.

2. Transfer mixture to large skillet, stir in curry powder, and cook over medium heat, stirring occasionally, 5 minutes.

3. 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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Comments

By Lois Moran on Jan 05, 2011:
Why is the sodium content so high? Is it because of using canned chickpeas? Could canned chopped tomatoes, no sodium, be substituted for fresh tomatoes?
By ksweets on Jul 19, 2011:
making it right now, smells delish!
By DonnaLRC on Jan 03, 2012:
maybe it's in the curry powder? + lycopenes in canned tomatoes. I'm thinking of adding coconut milk - just for variety

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