INDIAN CHANNA DAL ENJOY DAN:

CHANNA DAL (CURRIED CHICKPEAS) by CHEF DAN:

Serves 4-6

INGREDIENTS:

1-1/2-cups chickpeas, washed and drained

5 cups vegetable stock

2 tomatoes,

1 thumb-size fresh ginger, shredded

1 teaspoon EACH ground turmeric, ground coriander, garam masala powder, and black pepper

1/2-teaspoon EACH cayenne pepper and ground fenugreek

2 tablespoons butter

2 tablespoons olive oil

1 teaspoon cumin seed

1 onion, roughly chopped

4 garlic cloves, roughly chopped

1/4-cup fresh cilantro

DIRECTIONS:

1.   Put chickpeas in a pot and add enough water to cover, soak overnight.

2.   Rinse and drain chickpeas.

3.   In a stock-pot place chickpeas, broth and all spices except cumin seed, bring to a boil.

4.   Reduce heat cover and simmer for 1 hour.

5.   In a sauce pan melt butter and oil over medium-heat, when sizzling.

6.   Add cumin seed and sauté 1 minute add onion, garlic, ginger and tomatoes and cook for 5 minutes, stirring frequently.

7.   Add chickpeas and cooking liquid to onion mixture.

8.   Turn heat to high and bring to a boil, stirring constantly.

9.   Reduce heat cover and simmer for 30 minutes, until are tender not mushy.

10.                Place in bowls and sprinkle with cilantro leaves.

ENJOY DAN:                    B0N-APPETITE!!