Chickpea Curry With Fresh Dill Rasa Walla Kabuli Chana Recipe

Spice up your weeknight with this vibrant Chickpea Curry! Traditionally made with chana dal, this recipe uses convenient canned chickpeas for a quicker, flavorful twist. Inspired by Ruta Kahate's "5 Spices, 50 Dishes," this dry curry bursts with fresh dill and warming spices. Easily adjust the cayenne pepper to your spice preference. Serve this delicious curry over fluffy rice for a complete and satisfying meal.

Prep Time 15 mins
Cook Time 40 mins
Calories 229.2 kcal
Protein 13g
Rating 4.8 (4 Reviews)
Chickpea Curry With Fresh Dill Rasa Walla Kabuli Chana 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chickpea Curry With Fresh Dill Rasa Walla Kabuli Chana

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How to Make Chickpea Curry With Fresh Dill Rasa Walla Kabuli Chana

  1. Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
  2. Add 1 teaspoon cayenne pepper (reduce to ½ teaspoon for less heat), 1 tablespoon ground coriander, 2 cloves garlic minced, 1-inch piece of ginger grated, and ½ teaspoon turmeric. Stir and cook for 3-4 minutes.
  3. Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, and cook until softened, about 5 minutes.
  4. Add ½ cup chopped fresh dill, 2 (15-ounce) cans chickpeas, drained and rinsed, 1 cup water, and 1 teaspoon salt (or to taste). Simmer until the dill is tender and the sauce has thickened slightly, about 5-8 minutes.
  5. Serve warm over rice. Garnish with extra fresh dill, if desired.

Nutrition Information (Approximate per serving)

Sodium

39 g

Sugar

8g

Fat

3g

Carbs

10g