What you need: Serves 4
2 cups raw channa / garbanzo beans
1 large potato peeled and diced (optional)
2 small purple egg plants diced (optional)
1 cup/2 medium tomatoes diced
1 cup fresh spinach
½ cup/1 medium onion diced
2 tsp curry powder
1 tsp corainder powder
½ cup fresh/canned coconut milk
Salt to taste
Pinch of sugar
Tempering: A tsp of ghee/oil, ½ tsp mustard seeds, few curry leaves and 2 dry red chilies
Soak the raw channa beans in about 6 cups of hot water overnight. In the morning, drain the water and set the beans aside to use. You my ziploc the drained beans and freeze until ready to use.
In a medium saucepan, add the ghee and bring it to a shimmer over medium heat. Add the tempering ingredients and cover until the splattering subsides. Add the diced onions and spinach. Cook until the spinach wilts. Add tomatoes, potatoes and channa beans. Increase the heat to medium-high while stirring constantly. Cook for about 3 minutes.
Add the curry powder and coriander, Stir until the powders and well combined into the beans and other veggies. Cook for about 2 minutes. Pour the coconut milk, 2 cups of warm water, salt, pinch of sugar and stir until combined.
You may choose to boil this curry on medium heat in a pressure cooker until it vents out steam twice. You may also cook it covered for about 15 minutes on medium heat or until the channa is cooked. The beans should squish upon light pressure. Serve the curry hot with cooked rice or flat bread. You can also try it on whole wheat pasta, tastes great. Enjoy!