Chickpea Curry with Fresh Dill Rasa Walla Kabuli Chana
Dive into the vibrant flavors of this Chickpea Curry with Fresh Dill, also known as Rasa Walla Kabuli Chana – a hearty and aromatic Indian-inspired dish that’s perfect for weeknight dinners or special occasions. This recipe combines tender chickpeas with a symphony of spices, including turmeric, cumin, and garam masala, creating a rich and flavorful sauce that’s elevated by the refreshing addition of fresh dill. Whether you use dried or canned chickpeas, this easy curry boasts a satisfying texture and depth of flavor. Served with steamed rice, fluffy naan, or soft rotis, it’s a wholesome, plant-based delight that’s ready in just over an hour. Perfect for curry lovers and those seeking a healthy, comforting meal!
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Recipe Information
Ingredients
- 1.5 cups Dried chickpeas (or canned, drained and rinsed)
- 0.5 cups Fresh dill, chopped
- 1 large Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 unit Green chilies, finely sliced
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder (adjust to taste)
- 0.5 teaspoon Garam masala
- 2 tablespoons Vegetable oil (or ghee)
- 1 teaspoon Salt
- 3 cups Water
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
If using dried chickpeas, rinse them thoroughly and soak them in water for 8 hours or overnight. After soaking, drain the water and pressure cook the chickpeas with 4 cups of water until tender (around 25-30 minutes). For canned chickpeas, skip this step.
Heat the vegetable oil (or ghee) in a large pot over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, ginger, and green chilies. Cook for another 1-2 minutes until fragrant.
Add the chopped tomatoes, turmeric, ground coriander, ground cumin, and red chili powder. Cook until the tomatoes break down and the mixture forms a thick paste, about 5-6 minutes.
Stir in the cooked or canned chickpeas, salt, and 3 cups of water. Mix well and bring to a gentle simmer.
Add the fresh dill to the curry and cook, uncovered, for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the garam masala and let it cook for another 2-3 minutes.
Taste and adjust the seasoning as needed.
Garnish with fresh cilantro, if desired, and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 7.2 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
