Indian Spiced Chickpea Salad
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients
2 cups chana dal beans
5 cups water
2 Tbsp canola oil
15 curry leaves, minced (see note)
¼ tsp cumin seeds
1 large red onion, diced
1 jalapeno, ribs and seeds removed and diced
2 medium tomatoes, seeded and diced
1/3 cup fresh cilantro, minced
1 tsp chaat masala (see note)
½ tsp salt
2 tsp lime juice
Instructions
Sort and rinse chana dal; Place in a large pot and add water. Stir and bring mixture to a low boil. Reduce heat to medium-low and cook for 25 minutes, or until tender. (Note: If necessary, add a bit more water to keep beans covered while cooking.)
Drain and transfer chana dal into a large bowl; set aside.
Meanwhile, using a large skillet, add the oil, minced curry leaves and cumin seeds. Place over medium-high heat for 2 minutes, stirring occasionally.
Add onion and jalapeno and cook for 2-3 more minutes, stirring occasionally, or until onion begins to soften slightly.
Transfer mixture into bowl with cooked chana dal. Add tomatoes, cilantro, chaat masala, salt and lime juice. Stir until well combined.
Optional: Garnish with additional minced cilantro before serving.
Notes
Both curry leaves and chaat masala can be found at most Indian markets.
From spicedblog.com