Doctor's Review: Medicine on the Move

August 19, 2017

© Susie Cushner

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Chickpea curry with fresh dill leaves

This recipe traditionally uses a split and skinned Indian chickpea called chana dal, but canned chickpeas work just as well. Also it uses dill leaves in the typical Indian style: as a vegetable, rather than an herb.

2 tbsp. (30 ml) canola oil
1 medium yellow onion, finely chopped (about 1½ c./375ml)
1 tsp. (5 ml) cayenne (or less)
1 tsp. (5 ml) coriander seeds, finely ground
1 tsp. (5 ml) finely grated garlic (about 2 large cloves)
1 tsp. (5 ml) finely grated fresh ginger (about 2-in./5-cm piece)
1 tsp. (5 ml) ground turmeric
1 medium tomato, finely chopped (about 1 c./250ml)
3 c. (750 ml) finely chopped dill leaves and tender stalks (about 2 bunches)
1 15.5-oz. (480 g) can low-sodium chickpeas, drained
¼ c. (60 ml) water
1 tsp. (5 ml) salt

Heat the oil in a medium saucepan and sauté the onion over medium heat until it has softened, about 5 minutes. Add the cayenne, coriander, garlic, ginger and turmeric, and stir for 3 to 4 minutes. Mix in the tomato and cook until it is soft, about 5 minutes. Add the dill, chickpeas, water and salt, and simmer until the dill is soft and tender, 5 to 8 minutes. Serve warm. Serves 4.

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