Kabli Chana (Chick-Pea Dal)

Recipe Ingredients

6 cups	1422ml	Kabli chana - (beige chickpeas) or kala chana (brown chickpeas)
1 cup	237ml	Vegetable oil
1 teaspoon	5ml	Cayenne
1/4 teaspoon	1.3ml	Turmeric
1 teaspoon	5ml	Caraway seeds
1 teaspoon	5ml	Salt
6		Garlic cloves - chopped
1 tablespoon	15ml	Tamarind paste
4		Fresh hot green chilies - seeded if desired
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

Soak the chickpeas overnight in plenty of cold water. Drain well. Heat the oil in a saucepan over medium heat. When hot, add the cayenne, turmeric, and caraway seeds, and cook for 2 or 3 minutes. Add the drained chickpeas, stir, and cook for 3 to 5 minutes more, stirring occasionally. Add the salt, garlic, and the tamarind paste mixed in 1/2 cup water. Then add 1 1/4 cups hot water and the chilies. Cover tightly and cook over a low heat for 2 to 3 hours, or until the chickpeas are tender, adding more water if necessary. Sprinkle with parsley before serving.

serves 6

Source:
New York Times Cookbook

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