Chickpea Dahl

Total Time
50mins
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."

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Ingredients

Nutrition

Directions

  1. Cook potatoes in salted water until tender yet firm. Drain and set aside.
  2. 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.
  3. 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.
  4. Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often.
  5. Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice.
Most Helpful

4 5

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.

5 5

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!

5 5

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.