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".
- 2 tablespoons canola oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon cayenne (or less)
- 1 teaspoon coriander seed, finely ground
- 1 teaspoon finely grated garlic
- 1 teaspoon finely grated fresh ginger
- 1⁄2 teaspoon ground turmeric
- 1 medium tomato, finely chopped
- 3 cups finely chopped fresh dill leaves, and tender stalks
- 2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, drained
- 1⁄4 cup water
- 1 teaspoon salt (or less)
- Heat the oil in a medium saucepan and saute the onion over medium heat until it has softened, about 5 minutes.
- Add the cayenne, coriander garlic ginger, and turmeric and stir for 3 to 4 minutes.
- Mix in the tomato and cook until it is soft, about 5 minutes.
- Add the dill, chickpeas, water, and salt, and simmer (I covered the skillet) until the dill is soft and tender, 5 to 8 minutes.
- Serve warm with rice.
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.
Opted to use all the cayenne, 1/2 teaspoon of salt and 2 1/2 cups of fresh parsley (all I had - don't think 1/2 cup made a difference). Served with green curry chicken, basmati rice and naan. It was very good mixed with basmati.
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.