Kabuli Chana Dhal

2 can (15-oz) chickpeas
1/2 teaspoon cumin seeds
1 small onion; minced
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 teaspoon ground turmeric
1 tablespoon ground coriander (up to)
1 teaspoon red pepper powder (cayenne)
1 1/2 cup tomato sauce
1/2 teaspoon salt; or to taste
2 tablespoon fresh lime juice



Directions: How to Cook Chickpea Dal (Kabuli Chana Dal)

Remove 1 c. chickpeas (including the liquid) from 1 can of chickpeas. Drain. Coarsely chop. In a food processor or blender, process the remaining chickpeas and the liquid to a puree. Set aside.

Heat a nonstick saucepan over moderate heat. Add the cumin seeds and stir until they crackle, about 10 seconds. Add onion, ginger & garlic. Stir until onion is translucent. Add turmeric, coriander and red pepper. Cook, stirring, for about 20 seconds, being careful not to burn. Add tomato sauce. Bring to a boil, reduce heat and let simmer 1 minute. Add chopped & pureed chickpeas. Cook, stirring, 2-3 minutes to allow flavors to blend. Add salt to taste.* Remove from heat. Add lime juice and stir. YUM!