Easy Karnataka Chana from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by

Name: Easy Karnataka Chana from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by
Ingredients: 1 cup chickpeas (see headnote), soaked overnight, or for at least 4 hours, in 4 cups water and drained; 4¼ cups water (plus up to 3 cups if serving as a soup); 1 teaspoon ground cumin; 4 green cayenne chiles, minced; 3 tablespoons vegetable oil; 1 teaspoon black mustard seeds; Pinch of asafoetida powder; ½ teaspoon turmeric; ½ to 1 teaspoon cayenne; About 1½ teaspoons salt; About ½ cup chopped coriander leaves

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This simple dal, called bele potole, can be served as a soup, or else as a dal to accompany rice or flatbreads. You can use large North American–style pale chickpeas (garbanzos, known in the...

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Ingredients

1 cup chickpeas (see headnote), soaked overnight, or for at least 4 hours, in 4 cups water and drained
4¼ cups water (plus up to 3 cups if serving as a soup)
1 teaspoon ground cumin
4 green cayenne chiles, minced
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
Pinch of asafoetida powder
½ teaspoon turmeric
½ to 1 teaspoon cayenne
About 1½ teaspoons salt
About ½ cup chopped coriander leaves