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".
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- 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)
- 1Heat the oil in a medium saucepan and saute the onion over medium heat until it has softened, about 5 minutes.
- 2Add the cayenne, coriander garlic ginger, and turmeric and stir for 3 to 4 minutes.
- 3Mix in the tomato and cook until it is soft, about 5 minutes.
- 4Add the dill, chickpeas, water, and salt, and simmer (I covered the skillet) until the dill is soft and tender, 5 to 8 minutes.
- 5Serve warm with rice.
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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