Friday, September 24, 2010
Chick peas curry
I once made this curry for one of the get togethers , as we had indian exptatriate collegues and ever since then was requested to make it everytime such a dinner came up that I eventually had to beg to make something different.
Now adays I always keep dried chickpeas or some form of pulses in my kitchen as they are healthy , chickpeas are packed with phosphorus, calcium, magnesium , iron and zinc.
I have made this so often that now I dont refer to any recipes , the first time I did it I followed a recipe by indian cookbook author, Tarla dalal. Since its a vegetarian dish I had to make it a little maldivian by adding dried tuna flakes to please the palate of my husband who doesnt like all vegetarian meals.
300g chick peas( dried or canned)
2 cloves garlic
Small piece ginger (about 1/2 inch)
1 tsp chilli powder
2 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp tumeric
2 tsp tomato paste
A big hand ful of finely chopped coriander ( leaves and stems)
Juice of half a lime
A big hand ful of dried tina flakes( optional)
1 cup water or vegetable stock
1. If using dried chick peas, soak them over night and cook them in boiling lightly salted water for an hour and half till nice and tender, drain and set aside. If using canned, drain in to a colander and wash under running water to remove the sweet liquid its in.
2. Finely chop the onions , garlic and ginger. Or just chuck them to the food processor or blender with a tablespoon of water and process to nice paste. Toast the whole spices, cumin and coriander seeds, in a dry frying pan ( no oil) till aroma is realeased and then grind to a powder.
3. Heat oil in a wok or suitable pan, add your onion mixture and cook till slightly coloured. Stir in all the ground spices. Stir to cook through, about 2 minutes. Stir in the tuna at this point if using.
4.Add tomato puree and the stir well to mix everything . Add the chick peas and then a quick stir and finally add water. Let it cook for a few minutes, covered. Add more water if you want more gravy.
5. Finally stir in coriander leaves and mix well. Cook another 1 minute , uncovered. Then squeeze in your lime juice and taste. Adjust seasonings, ( salt) and then switch off. Garnish with some extra coriander if you want , to make it pretty. Serve with roshi, bread, rice or any form of flat bread.