I made this for our dinner yesterday and it was extremely yummy! I'd advise going easy with the cayenne pepper unless you like it hot! Where it says minced, I just shoved them in a pestle and mortar!
Kabuli Chana Daal
(Chickpea Daal)
2 cans chickpeas
1/2 teaspoon cumin seeds
1 small onion, minced
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/2 teaspoon ground turmeric
up to 1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tin chopped tomatoes
1/2 teaspoon salt
2 tablespoon fresh lime juice
-Drain and coarsely chop one can of chickpeas
-Blend the other can of chickpeas, including the liquid, to a puree
-Heat nonstick pan over a moderate heat
-Add cumin seeds. Stir until they crackle- around 10 seconds
-Add onion, ginger and garlic. Stir until onion is translucent
-Add turmeric, coriander and cayenne pepper. Cook, stirring, for about 20 seconds- Do not burn!!
-Add tomatoes
-Bring to the boil, reduce heat, simmer 1 minute
-Add all the chickpeas
-Cook stirring for 2-3 minutes to allow flavours to blend. Add salt to taste.
-Add lime juice and stir.
It doesn't hurt to cook it a bit longer- we served it with paratha and it was yummy!