Serves: 4
Total Calories: 190

1/4 cup , dried yellow plit garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
2 teaspoons Kashmiri Raita Masala
4 cups nonfat plain yogurt, whisked until smooth
1 cup trimmed and ground leg of lamb
1 cup finely chopped onion
1 clove fresh garlic (large), minced
1/2 cup finely chopped fresh cilantro, including soft stems
1 tablespoon peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
2 teaspoons ground coriander
1/4 teaspoon salt, or to taste

1. Soak the dal in water to cover, 1 hour. Meanwhile, prepare the raita masala. Then, place 3 cups of the yogurt in a large serving bowl. Mix in 1 1/2 teaspoons of the raita masala. Reserve.

2. Drain the dal, then place it on the lamb, onion, garlic, cilantro, ginger, green chili pepper, coriander, and salt in a small nonstick skillet and cook, stirring, over medium-high heat, until the lamb and onions brown, about 5 minutes. Add the remaining 1 cup yogurt and cook, stirring until the lamb and dal are tender about 20 minutes.

3. Let cool, transfer to the bowl with the yogurt and masala, and mix well. Garnish with remaining 1/2 teaspoon raita masala and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 190
Calories from Fat: 2

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