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Kabuli Chana Dal

This is a very tasty and spicy dish that we serve often.


  • 2 cups chana dal
  • 1/2 tsp. cumin seeds
  • 1 small onion, minced
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. minced garlic
  • 1/2 tsp. ground turmeric
  • 1 Tbs. ground coriander
  • 1/2-1 tsp. red pepper powder (cayenne)
  • 3 cups tomato sauce or crushed tomatoes
  • 1/2 tsp. salt, or to taste
  • 2 Tbs. fresh lime juice


Cook dal in 4 cups of water until tender. Purée partially, using a hand-held blender or put half in a regular blender. Set aside.

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

Serving Suggestions:

Serve over a bed of one-half rice and one-half barley. Top with chutney or fat-free sour cream or plain non-fat yogurt.


Recipe from Indian Light Cooking courtesy of Colene.

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Last modified: February 18, 2008

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