Kabuli Chana Dal

2 cans of chickpeas (garbanzo beans), 15 oz
1 small onion, minced
1.5 c tomato sauce
2 T olive oil
1 t cumin seeds
1 T ginger, minced
1 T garlic, minced
1 t turmeric powder
1.5 T ground coriander
2 t hot chili powder
.25 t salt
2 T lime juice

- Drain and coarsely chop 1 cup of chickpeas.
- Puree the rest of the chickpeas and liquid.
- Combine and set aside.
- Mince onion, garlic and ginger, set aside.
- Heat oil in sauce pan over medium heat.
- Add cumin seeds, stir until they crackle (~10 seconds).
- Add onion, garlic and ginger, stir until onion is translucent.
- Add turmeric, coriander and chili powder.
- Cook, stirring, for ~20 seconds, don't let burn!
- Add tomato sauce, boil, simmer 1 minute.
- Add chickpeas.
- Cook, stirring occasionally, 5-10 minutes to let flavor develop.
- Add salt to taste.
- Turn off heat.
- Add lime juice, stir.
- Serve with rice, wheat breads and/or steamed veggies.

Makes 6 servings (~1 cup each).

Number of Servings: 6

Recipe submitted by SparkPeople user PANTSAPALOOZA.