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By Chef Au Vin on March 29, 2013
By duonyte on March 29, 2013
"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"...."
Ingredients: coriander seeds, ground turmeric...
Prep Time: 20 mins
Total Time: 40 mins