Prep 25 mins
Cook 25 mins
Dahl is a staple in India, usually eaten with every meal. My family always eats Dahl when we make Indian food. This is a new recipe for Dahl made and demonstrated by Cinda Sanders on a cooking show titled "Indian Cuisine."
- 2 cups grape tomatoes, chopped
- 1 1⁄2 cups onions, finely chopped
- 1 (2 inch) fresh ginger, peeled
- 2 tablespoons curry powder
- 1 1⁄2 teaspoons cumin
- 1 tablespoon olive oil or 1 tablespoon canola oil
- 1 tablespoon margarine
- 2 (14 1/2 ounce) cans diced tomatoes
- 5 small potatoes, peeled and cut into small cubes
- 2 cups frozen baby peas
- 2 (15 ounce) cans chickpeas, drained and rinsed
- Cook potatoes in salted water until tender yet firm. Drain and set aside.
- Saute onion in 1 tablespoons oil until clear. Transfer to a food processor along with the tomatoes and fresh ginger, and blend until smooth. Set aside.
- In a large saucepan, melt margarine and add the curry powder and cumin. Saute for 4-5 minutes over medium heat. Stir often to avoid burning.
- Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often.
- Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice.
Pretty good. Not sure if I was supposed to add the juice from the canned tomatos though as it seemed a little too soupy. I added a can of mixed beans to compensate. Tastes nice and fresh. Served over leftover macaroni (strange I know, but it's what was needing to be used up) Delicious. Would probably serve over couscous or rice if I make it again.
Very delicious! I used roma tomatoes which worked fine, but I imagine grape tomatoes would be even more flavorful. I added a little extra curry powder since our household loves curry. The whole family gave it a thumbs up. Thanks for the great recipe!
This is a really good dahl recipe, the curry level was perfect for my husband who has a problem with too much curry. Easy and quick to make, we served it on brown rice. Made by ZWT6 for the Asian Country challenge.