Curried Chick Peas and Dahl

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2 cups water
1 16-oz. can whole peeled tomatoes, with liquid
1 16-oz. can chick peas (garbanzo beans), with liquid
1 cup chopped onions
1 red bell pepper, chopped (optional)
1 green bell pepper, chopped
2 large celery stalks, chopped
1 1/2 cups uncooked dahl
3 oz. frozen concentrated orange juice, thawed
1 Tbsp. minced garlic
1 1/2 tsp. ginger
1 1/2 tsp. curry powder
1 1/2 tsp. cumin
1/2 tsp. ground hot red pepper, or to taste
1/2 tsp. dried cilantro, or 2 Tbsp. fresh minced cilantro

• Stir together all the ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover, and let simmer, stirring occasionally, until the lentils are soft and the liquid is absorbed, about 45 minutes.
• Serve over basmati rice.

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Recent Comments

Nana Jodi commented:

Aug 22, 2012 6:17 PM

Mikey plain parsely, flat leaf, can substitute for the cilantro. Cilantro can be an aquired taste, you may want to try it again mixed with half parsley, that might help you get used to the cilantro flavor. It really is quite refreshing if you try out by small amounts before going "whole hog" so to speak.
Mikey commented:

Jul 10, 2012 10:46 PM

Any alternatives to cilantro? Tastes like soap to me.
jools commented:

May 13, 2011 4:06 AM

This recipe is really tasty. The kids love it as well. I used uncooked red lentils. They worked fine.
janine6 commented:

Jan 8, 2011 12:29 AM

I made this today and it was "okay" but not great. Peta needs some great recipes to convince people to consume more meals which are not animal based. I still eat meat but try to do so less often. I need some good recipes!! Don't eat soy, don't think its healthy. I know others may disagree.
Oze commented:

Jan 6, 2011 7:10 PM

You say dahl but what sort of lentils? Red, Urad, toor, etc?

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