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1/2 Photos of Chickpea Curry With Fresh Dill (Rasa Walla Kabuli Chana)
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".
Units: US | Metric
Serving Size: 1 (210 g)
Servings Per Recipe: 4