Instructions: It is our
*Fave* dal recipe so far. Quick & Easy to fix, too!

Remove 1 c. chickpeas (including the liquid) from 1 can of chickpeas.

Drain. Coarsely chop. In a food processor or blender, process the remaining chickpeas and the liquid to a puree. Set aside.

Heat a nonstick saucepan over moderate heat. Add the cumin seeds and stir until they crackle, about 10 seconds. Add onion, ginger & garlic. Stir until onion is translucent. Add turmeric, coriander and red pepper. Cook, stirring, for about 20 seconds, being careful not to burn. Add tomato sauce. Bring to a boil, reduce heat and let simmer 1 minute. Add chopped & pureed chickpeas. Cook, stirring, 2-3 minutes to allow flavors to blend.

Add salt to taste.* Remove from heat. Add lime juice and stir. YUM!

Serve with rice, whole wheat bread, and a yogurt salad (raitta). "For a special treat, try Piquant Lime Rice."

*we watch our sodium, so instead of using salt we doubled the lime juice.

This would make a great party dip with pita triangles, if it were pureed a bit more completely.

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