Ingredients
-
1
-
1
-
1
-
1
-
4
-
1
-
2
-
1
-
4
-
-
-
-
-
-
Directions
Kabuli Channa,Also known as Chickpea Curry,Really, really good. Let me say that again- really, REALLY good. This is the first successful Indian recipe I have made with prepared curry powder. used 1.5 cups chickpeas cooked from dried and left off the tomato puree and optional asafetida, as neither was on-hand. Easy to throw together and the flavor was just great. The fennel adds such a nice touch and this is just a very pretty dish too, with the tan chickpeas, red tomatoes and green cilantro. I served with Cardamom Flavoured Chicken recipe #79414 and spiced rice and the flavors paired really well. I found the technique of making a paste with the curry powder interesting and it worked quite well. used canned tomatoes, and did not have to add any water- I just used some of the liquid from the can. We cooked the tomatoes for a little before adding the chickpeas too, as we prefer to have our tomatoes pretty cooked, but we didn’t want the chickpeas to get mushy. I did find this made more like 3-4 servings as a side, rather than the 2 listed. I loved this and am looking forward to making it again… Yum! Thanks, Troy!!,We make this many times, once a week is a MUST, and its a favourite, we enjoy it with hot rotis everytime.
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Steps
|
1
Done
|
Heat Ghee and Fry Mustard Till They Begin to Pop. |
|
2
Done
|
Reduce Heat, Add Onion, Saute Until Translucent. |
|
3
Done
|
Add Garlic and Fennel and Saute For Up to 5 Minutes. |
|
4
Done
|
Dont Let Garlic Burn. |
|
5
Done
|
Reduce Heat and Add Curry Paste. |
|
6
Done
|
Fry Gently on Low Heat, Constantly Moving Until Water Evaporates and Paste Darkens a Little. |
|
7
Done
|
Add Tomato Puree, Chickpeas and Tomatoes With Pint Hot Water. |
|
8
Done
|
Cook Gently Until Water Evaporates. |
|
9
Done
|
Add Another Pint Hot Water and the Salt, Pepper and Asafoetida. |
|
10
Done
|
Cook Gently Until Water Has Evaporated Again Leaving a Dryish Curry. |
