Host An Unforgettable Book Club Party

Chana dal is a bean used in Pakistan and India that is most similar to the chickpea but smaller in size.    Unable to find chana dal at my local supermarket, I used chickpeas in this recipe.  The combination of the spices and crushed tomatoes makes for a spicy flavorful dish.  Serve with chapatti.

Inspired by Three Cups of Tea, Major Pettigrew’s Last Stand and The White Tiger

Prep Time:  20 minutes     Cook Time:  55 minutes     Serves:  4

Ingredients

• 4 cups water
• 2 cups canned chickpeas, drained
• 1 tablespoon vegetable oil
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin powder
• 1 teaspoon ground coriander
• 3 cups crushed tomatoes
• 2 tablespoon fresh lemon juice
• 2 teaspoons sugar

Instructions

1. Pour 4 cups of water in a large sauce pan.* Add chickpeas and boil.  Turn down heat to medium low and simmer for 30 minutes.  When done simmering, coarsely mash chickpeas with a hand held masher.  Do not completely mash the chickpeas.
2. Heat vegetable oil in a medium skillet and saute onion and garlic until onions are translucent.  Add salt, cayenne pepper, turmeric, cumin and coriander.  Saute for 1 minute.
3. Add crushed tomatoes, lemon juice and sugar.  Mix well.   Bring to a boil and then turn down heat to medium low and let simmer for 2 minutes.
4. Add tomato mixture to chickpeas.  Stir until completely mixed.  Let simmer for 15 minutes, stirring occasionally.
5. Serve with chapatti.