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    You are in: Home / Recipes / Chickpea Curry With Fresh Dill (Rasa Walla Kabuli Chana) Recipe
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    Chickpea Curry With Fresh Dill (Rasa Walla Kabuli Chana)

    Chickpea Curry With Fresh Dill (Rasa Walla Kabuli Chana). Photo by adams.wifey

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    duonyte's Note:

    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".

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    Units: US | Metric


    1. 1
      Heat the oil in a medium saucepan and saute the onion over medium heat until it has softened, about 5 minutes.
    2. 2
      Add the cayenne, coriander garlic ginger, and turmeric and stir for 3 to 4 minutes.
    3. 3
      Mix in the tomato and cook until it is soft, about 5 minutes.
    4. 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. 5
      Serve warm with rice.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on June 08, 2012


      Wow, what a flavorful cholesterol- and diabetes-buster! I used 2 bunches of fresh dill leaves (instead of 3) @$1.99/bunch and yielded 2 cups dill. I was satisfied with the amount of dill I used, but I learned that each cup of fresh dill yields 4 calories and 12% of both Vitamins A & C, 2% of calcium, and 3% of iron. The dill countered the spicy hot combination of cayenne, ground coriander, fresh ginger and ground turmeric. This spice/herb combination packed a spicy punch, clearing out my sinuses, but didn't make me beg for mercy. When you eat this dish, you won't complain about bland garbanzo beans! If this dish sounds appealing to you, it would be wise to grown a large bunch of dill so you wouldn't have to take out a loan at the grocery store or worry about it going bad too quickly. I am so glad I tried this, though! Thank you for posting this recipe, Duonyte! Make for Please Review My Recipe tag game.

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    • on May 20, 2014


      I really liked this unique curry. I had my eye on this recipe for a while, but I really don't care for dill so it took me a while to finally make it. I'm still not crazy about dill, but I like it in this curry. The spices and the dill combine to great a very different flavor. It's pretty spicy, but not overly so. I, too, added the juice of half a lemon before serving, and thought it was the perfect finishing touch. As a vegan main dish, the serving are kind of small though; I got three smallish servings out of it. Next time I'll double the recipe to make four generous servings. Served on top of quinoa and with mango chutney.

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    • on March 30, 2013


      This was very very good.<br/>I didn't have coriander on hand - so I used Trader Joe's curry powder and that worked well.<br/>I also added juice from half of a lemon to add a little more acidity.<br/>LOVED the dish. My husband loved it too. I will make it again for sure.<br/>Thank you so much for this easy and delicious recipe!

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    Nutritional Facts for Chickpea Curry With Fresh Dill (Rasa Walla Kabuli Chana)

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 229.2
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 947.8 mg
    Total Carbohydrate 32.3 g
    Dietary Fiber 6.6 g
    Sugars 2.0 g
    Protein 6.9 g

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