Chickpea curry with fresh dill leaves from 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices by Ruta Kahate

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Accompaniments: Marathi yellow fried rice; Roasted onion raita

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • zarprey on February 07, 2015

    This is one of my favorite quick dishes. Whenever I see a big bunch of dill at the store I always grab it so I can make this recipe. Last time I made it I neglected to get chickpeas so I subbed cannelini beans and it still tasted great.

  • saveur on February 24, 2013

    This was a very flavourful dish. I reduced the amount of cayenne by substituting 1/2 tsp chile flakes. i found this to be perfect. I never would have thought dill married well with Indian curry but this works and it works very well.

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