Chick-pea Curry
Chick-pea Curry
Ingredients
tomatoes: 6
onions: 2
garlic: 4
pepper, chili: 2
water: 1 1/2 29
chillies: 1 31
sodium bicarbonate: 1/2 31
pepper, black: 5
bay laurel: 1
cardamom: 2
chickpeas: 2 29
cinnamon: 1 45
cloves: 3
coriander: 1 27
cumin: 1 31
curry: 1 31
ginger: 1 45
salt, table:
tamarind: 1/4 29
turmeric: 1 31
oil, cooking/salad: 4 27
tomatoes: 6
onions: 2
garlic: 4
pepper, chili: 2
water: 1 1/2 29
chillies: 1 31
sodium bicarbonate: 1/2 31
pepper, black: 5
bay laurel: 1
cardamom: 2
chickpeas: 2 29
cinnamon: 1 45
cloves: 3
coriander: 1 27
cumin: 1 31
curry: 1 31
ginger: 1 45
salt, table:
tamarind: 1/4 29
turmeric: 1 31
oil, cooking/salad: 4 27
Dish Type: Side Dish
Country: India
Difficulty: Easy
Cooking Time (minutes): advanced (over night)
Steps
1. Soak chick-pea overnight with baking soda. Rinse well and boil, preferably in a pressure cooker, with chopped ginger, green chilies, cardamons, cloves, black pepper, cinnamon, and salt. Remove from heat when soft.
2. Heat oil. Saute cumin seeds, bay leaf, and onions. When light brown, add all spices and tomato puree. Simmer for 5 mn. Add chick-pea, tamarind pulp, and water. Boil till well mixed and thick. Sprinkle with coriander leaves just before removing from fire.
1. Soak chick-pea overnight with baking soda. Rinse well and boil, preferably in a pressure cooker, with chopped ginger, green chilies, cardamons, cloves, black pepper, cinnamon, and salt. Remove from heat when soft.
2. Heat oil. Saute cumin seeds, bay leaf, and onions. When light brown, add all spices and tomato puree. Simmer for 5 mn. Add chick-pea, tamarind pulp, and water. Boil till well mixed and thick. Sprinkle with coriander leaves just before removing from fire.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines