Cumin, coriander, tamarind, chili powder, turmeric and mustard seeds lend an Indian flair to this satisfying bowl of chickpeas curry. The black chickpeas are great with this curry, but would also be good with white chickpeas. This recipe is excellent way to make an inexpensive meal for a large family. Smart Recipes, Indian,Vegetarian Recipes, Other Recipes, Recipes Other Indian,Vegetarian Black Chickpea Curry Black Chickpea Curry Recipe | PT30M Serves 4 Ingredients: 0.75 Cup Dried Black Chickpeas 0.5 Teaspoon Mustard Seeds 1.5 Tablespoons Besan 0.25 Teaspoon Ground Turmeric 0.5 Teaspoon Red Chili Powder 0.33 Teaspoon Ground Cumin 0.33 Teaspoon Ground Coriander 2 Teaspoons Tamarind Water 1.5 Tablespoons Brown Sugar 2 Tablespoons Vegetable Oil 3 Tablespoons Fresh Cilantro Leaves 1 Teaspoon Salt & Pepper Rinse black chickpeas under cold running water. In a large bowl of water, soak chickpeas overnight. Cook in the pressure cooker, under pressure for about 45 minutes over medium heat or until tender. In a heavy bottomed pan, heat oil over medium-low heat and sauté mustard seeds until they splutter. Add besan and sauté for about 30 seconds. Stir in chickpeas, brown sugar, coriander, cumin, red chili, turmeric and tamarind water and sauté for about 1 minute. Stir in 1 1/2 cups of water and cook for about 8-10 minutes, stirring occasionally. Stir in salt and remove from heat. Garnish with cilantro and serve alongside rice.

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