Chick-Pea Dal

Name: Chick-Pea Dal
Ingredients: 1/2 cup vegetable oil 4 fl oz; 1 teaspoon chilli powder; 1 teaspoon ground turmeric; 1 teaspoon caraway seeds; 2 1/2 cups kabli chana chick peas or kala chana, brown chick peas s; 1 tablespoon tamarind paste or lemon juice; 1 teaspoon salt; 3 garlic cloves chopped; 3 3/4 cups water 1 1/2-2 pints hot,, 900 to 1200; 2 green chillies Fresh, de-seeded if wished and chopped; 1 tablespoon fresh parsley Chopped, to garnish

11 ingredients

6 steps

Ingredients

1/2 cup vegetable oil 4 fl oz
1 teaspoon chilli powder
1 teaspoon ground turmeric
1 teaspoon caraway seeds
2 1/2 cups kabli chana chick peas or kala chana, brown chick peas s
1 tablespoon tamarind paste or lemon juice
1 teaspoon salt
3 garlic cloves chopped
3 3/4 cups water 1 1/2-2 pints hot,, 900 to 1200
2 green chillies Fresh, de-seeded if wished and chopped
1 tablespoon fresh parsley Chopped, to garnish

Directions

1

Heat the oil in a large saucepan over a medium heat and cook the chilli powder, turmeric and caraway seeds for 2-3 minutes.
2

Add the drained pulses, stir, and cook for 3-5 minutes more, stirring occasionally.
3

Mix the tamarind paste, if using, with 4 tablespoons of water and add to the pan with the salt and garlic.
4

If using lemon juice, just add it without extra water.
5

Add the hot water and the chillies, cover tightly and cook over a low heat for 2 1/2 - 3 hours, until the pulses are tender, stirring occasionally and adding more water if necessary.
6

Sprinkle with parsley before serving.