Chickpea Curry With Fresh Dill (Rasa Walla Kabuli Chana)
40 mins (prep 20, cooking 20)
12 ingredients
4 servings
Traditionally this dry curry is made with chana dal, but author Ruta Kahate finds canned garbanzos/chickpeas to be a great alternative. I cook my garbanzos from dried to control salt. I found the 1 tsp salt to be a bit too much and the 1 tsp cayenne is very spicy, so if you are not sure about it, use less. From her book, "5 Spices, 50 Dishes".

Categories:  <-60-mins , low-sat.-fat , taste~mood , spicy , indian , equipment , low-in... , curries , time-to-make , vegan , low-cholesterol , low-calorie , weeknight , easy , main-dish , beans , inexpensive , vegetarian , healthy-2 , from-scratch , stove-top , chickpeas~garbanzos ,
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Serving Size (126.01 g)
Servings 4
Amount per Serving
Calories 430.8 Calories from Fat 121.59
% Daily Value *
Total Fat 13.51g 83.16%
Saturated Fat 1.19g 23.71%
Trans Fat 0.03g %
Cholesterol 0.0mg 0.0%
Sodium 606.1mg 101.02%
Total Carbohydrate 60.9g 81.21%
Dietary Fiber 17.52 g 280.36%
Sugars 10.75 g %
Protein 19.35g 154.83%
Vitamin A 254.24IU% Vitamin C 4.34mg%
Calcium 106.47mg% Iron 6.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
coriander seed, finely grated garlic, finely grated fresh ginger, ground turmeric, medium tomato, finely chopped fresh dill