Chickpea Dal (Stew)

Serves 4


2 cups coarsely choped fresh tomatoes

1 1/2 cups coarsely chopped onion

One 2″ piece fresh ginger, peeled, coarsely chopped

1 1/2 Tbsp. curry powder

4 cups cooked chickpeas

Put tomatoes, onion and ginger in food processor and puree until smooth.

Transfer to a large skillet. Stir in curry powder and cook over medium heat for 5 minutes, stirring occasionally.

Reduce heat to low and stir in cooked chickpeas. Heat through, serve hot.

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