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.
RecipeSavants.comCumin, 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, RecipesOtherIndian,VegetarianBlack Chickpea CurryPT30MServes 4
Ingredients:
0.75 Cup Dried Black Chickpeas0.5 Teaspoon Mustard Seeds1.5 Tablespoons Besan0.25 Teaspoon Ground Turmeric0.5 Teaspoon Red Chili Powder0.33 Teaspoon Ground Cumin0.33 Teaspoon Ground Coriander2 Teaspoons Tamarind Water1.5 Tablespoons Brown Sugar2 Tablespoons Vegetable Oil3 Tablespoons Fresh Cilantro Leaves1 Teaspoon Salt & PepperRinse 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.