Here is a yummy curry that looks like a lot of work, but is a breeze to make. You may use raw or cooked beans.
If you start with raw channa/garbanzo beans, follow these steps.
1 cup raw channa/garbanzo beans
3 cups water to soak overnight
3 cups water to pressure cook
1 tsp salt
Soak 1 cup beans in 3 cups water overnight. Drain, then pressure cook them 3 cups water and 1 teaspoon salt. If the beans are soft to touch and squish easily when held with the index and thumb fingers, we are good! Drain the broth. Set aside both the beans and broth, to use in the masala.
Serves 4, yields 4-5 cups
Ingredients:
2 cups cooked or canned channa/garbanzo beans
2 cups bean broth or hot water
1 Tbsp ghee
2 sprigs curry leaves
2 cups red onion, diced
2 cups ripe tomatoes, diced
1 tsp ginger and garlic paste
1/2 tsp turmeric powder
1/2 tsp garam masala powder
3 tsp spicy curry powder
2 tsp coriander powder
1 tsp salt or more, if you like
1/2 tsp sugar
A few chopped cilantro/coriander to garnish
In a large, hot pan, add ghee. As it begins to smoke, add mustard seeds and curry leaves. When the spluttering subsides, add onions and cook for 3 minutes.
Once the onions turn slightly brown, add in the diced tomatoes and cook until soft and pulpy.
Add in the ginger garlic paste and all powders to it and roast well until the spices are aromatic.
Pour in the cooked beans and 2 cups of broth or hot water. Add in salt and sugar. Cook on low for 10-12 minutes.
Garnish with cilantro and serve. Tastes great when paired with pooris, chapatis or flat bread. Enjoy!
If you start with raw channa/garbanzo beans, follow these steps.
1 cup raw channa/garbanzo beans
3 cups water to soak overnight
3 cups water to pressure cook
1 tsp salt
Soak 1 cup beans in 3 cups water overnight. Drain, then pressure cook them 3 cups water and 1 teaspoon salt. If the beans are soft to touch and squish easily when held with the index and thumb fingers, we are good! Drain the broth. Set aside both the beans and broth, to use in the masala.
Serves 4, yields 4-5 cups
Ingredients:
2 cups cooked or canned channa/garbanzo beans
2 cups bean broth or hot water
1 Tbsp ghee
2 sprigs curry leaves
2 cups red onion, diced
2 cups ripe tomatoes, diced
1 tsp ginger and garlic paste
1/2 tsp turmeric powder
1/2 tsp garam masala powder
3 tsp spicy curry powder
2 tsp coriander powder
1 tsp salt or more, if you like
1/2 tsp sugar
A few chopped cilantro/coriander to garnish
In a large, hot pan, add ghee. As it begins to smoke, add mustard seeds and curry leaves. When the spluttering subsides, add onions and cook for 3 minutes.
Once the onions turn slightly brown, add in the diced tomatoes and cook until soft and pulpy.
Add in the ginger garlic paste and all powders to it and roast well until the spices are aromatic.
Pour in the cooked beans and 2 cups of broth or hot water. Add in salt and sugar. Cook on low for 10-12 minutes.
Garnish with cilantro and serve. Tastes great when paired with pooris, chapatis or flat bread. Enjoy!