Homestyle Indian Cooking/Pat Chapman

Chickpeas in Spicy Lentil Puree (Tarka Chana Dhal)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup dried kabli chana (chickpeas) 1-3/4 cup Akhni Stock or water 1-1/2 cups dried masoor dhal (red lentils)
2 tablespoons ghee or vegetable oil 2 teaspoons cumin seeds 2 teaspoons Garlic Puree
6 tablespoons Onion Puree 1 tablespoon Curry Paste salt to taste



1 Soak the chickpeas overnight to allow them to swell and soften. Strain and rinse well. Bring to a boil at least 5 cups water. Add the chickpeas and simmer for 45 minutes. Or you can use a can of chickpeas, adding them complete with their liquid to the cooked lentils.
2 The lentils also need soaking, but only for an hour or so. Then strain and rinse. Boil 1-3/4 cups water (or stock for best taste). Add the lentils and cook for 30 minutes, stirring from time to time. The water should absorb into the lentils to produce a creamy puree.
3 Meanwhile, heat the oil and fry the cumin, then the garlic and the onion puree for 1 minute each.
4 When the lentils are cooked, add the onion mixture and the chickpeas, and heat. When hot, add the curry paste and mix in well. Taste and salt as needed. This dish is better cooked in advance-it will keep warm for ages-or it can be reheated. Make a larger quantity for freezing.

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