Whole Chickpeas Curry

Whole Chickpeas Curry

(Kabuli Chholar Chaat)

This whole chickpea curry is stacked with storage space staples like coconut milk, canned chickpeas and curry powder. These chick peas recipes have a little sweetness from the coconut milk and a little heat from the curry powder. This whole chickpea curry recipe is in no way, shape or form excessively zesty. To add a smidgen more intensity add a shower of Sriracha sauce or squashed red pepper pieces prior to serving. To pack down the intensity preclude the jalapeno from the recipe.

Ingredients:

1 kg whole chickpeas (Kabuli Chholar Chaat),

450 gm ( 1 lb) potatoes,

8 dry red chillies,

1 bay leaf,

2 teaspoons cumin seeds,

1 teaspoon panchforan,

2 cardamoms,

2 stick 2.5 cm (1”) piece cinnamon,

2 cloves,

1/3 cup cooking oil,

1 teaspoon minced ginger,

1 teaspoon minced garlic,

1 teaspoon ground turmeric,

1 teaspoon chilli powder,

3 – 4 tablespoons tamarind puree,

3 – 4 tablespoons sugar,

2 tablespoons chopped coriander leaves,

Salt to taste.

Directions:

·         Soak the chickpeas in water for 2 – 3 hours. Boil in water until cooked thoroughly, drain water. Peel the potatoes, make thick small slices and boil. Roast very lightly the spices from red chillies to clove and grind them.

·         Heat the oil in a saucepan. Fry the onion, add ginger, garlic, turmeric, chilli powder and ½ cup of water. Fry until oil separates from the spices, add the chickpeas, potatoes and stir for 3 – 5 minutes.

·         Add tamarind, sugar and 4 cups of hot water. Simmer for 1 hour. Add the roasted ground spices and coriander leaves.

Serve with chapatti. Adequate for about 12 persons.