Friday, December 31, 2010
I have three Chickpea Curries I make often, and another couple to try if I fancy them!
In some ways this is the most inappropriate one to share because it includes ingredients like asafoetida, tamarind and chaat masala, that aren't so well known in the West. But O it is a delicious curry. The first time I made it I wrote 'Such yummy sauce!' beside the recipe in my book.
Also, this is the one I made recently, so I have a photo! And another good thing to share is that I froze half of it, and it defrosted and warmed up scrumptiously. This makes it precious in my household where there is only me to feed!
It is also good to consider what a treat it might be on a YamDaisy Menu, a delicious curry that you might not make yourself, but would be delighted to eat every time it is served at the YamDaisy Cafe.
CHANA MASALA (That pretty well means Chick Pea Curry!)
250g chickpeas, soak and cook, reserving liquid (= 2 cans of chickpeas)
2 tsp tamarind paste soaked in hot water and when cool put through a sieve to get a thick puree
Roughly chop and then blend to a paste:
1 large onion
2 garlic cloves,
2-3 cm fresh ginger
1 green chili
Now heat 2/3 cup of oil and gently fry the onion mixture until golden brown
1 tbsp ground cumin,
1 tbsp ground coriander
1 tsp chili powder
a pinch of asafoetida
stir for a minute, and then take the pan off the heat and carefully add
2 tbsp of thick yoghurt,
1 tbsp garam masala,
stir until it is completely mixed in and then back on the heat gradually add
3 cups of reserved water from cooking the chickpeas (or just water!) and bring to a simmer
Add the tamarind paste,
half a lemon (the whole thing, not just the juice!)
3 green chillies (also whole)
Simmer 30 minutes and remove the lemon. If the sauce isn't thick, keep simmering until it is.
2 tsp chaat masala
1/4 tsp garam masala
I have adapted the recipe from a book called "Food of India" and this day I served it with rice, beans (a favourite lately!), chopped tomatoes and lots of fresh coriander. Absolutely delicious!