Curried Chickpeas (recipe)

[Guest guest]

the regular recipe is first with special instructions for pressure

cooking at the end. i've made this before with canned chickpeas. it was

okay, but it's really spectacular pressure cooked. the beans get really

nice and soft and the tea leaves permeate them. to make vegan, just use

vegetable oil instead of ghee or butter. we ate over brown basmati

rice. yum.

 

Curried Chickpeas (Chana Dal)

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried chickpeas

1 teaspoon tea leaves

1 teaspoon salt

5 cups water -- plus 1 tablespoon

3 tablespoons ghee -- or butter or oil

1/2 teaspoon cumin seeds

1/4 cup onions -- finely chopped

1 tablespoon fresh ginger root -- scraped, finely chopped

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon garam masala

1/4 teaspoon ground hot red pepper

1 tablespoon fresh cilantro -- finely chopped

1/2 teaspoon ground coriander

 

In a large sieve or colander, wash the chickpeas under cold running

water until the draining water runs clear. Drop the chickpeas into a

large bowl or pan, pour in enough water to cover them by at least 2

inches, and let them soak at room temperature uncovered for 12 hours or

overnight. Drain the chickpeas in a large sieve or colander, place them

in a heavy 3-4 quart saucepan, and add the tea leaves, salt and 4 cups

of the water. Bring to a boil over high heat, partially cover the pan,

reduce the heat to low, and simmer for 1 hour.

 

In a separate 3-4 quart saucepan, heat the ghee over high heat until a

drop of water flicked into it splutters instantly. Add the cumin seeds

and stir for 30 seconds, then add the onions and ginger. Lower the heat

to moderate and, stirring constantly, fry the mixture for 7 to 8

minutes, until the onions are soft and golden brown. Watch carefully

for any sign of burning and regulate the heat accordingly.

 

Stir in the turmeric, cumin, ground coriander, garam masala, red

pepper, and 1 tablespoon of water, and fry for 1 minute. then add the

chickpeas, their cooking liquid and the remaining 1 cup of water.

Stirring constantly, bring to a boil over high heat, cover the pan

tightly, reduce the heat to low, and simmer for about 25 minutes, or

until the chickpeas are tender but still intact.

 

Taste for seasoning, ladle the entire contents of the pan into a heated

bowl. Sprinkle with the fresh coriander (cilantro) and serve at once.

 

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NOTES : Chop some extra onion to sprinkle on top with the cilantro.

 

Pressure Cooker Instructions: After soaking overnight, cook chickpeas

with tea leaves (but not salt!) under high pressure for 14 minutes.

Allow pressure to come down naturally. I did not add the extra cup of

water. Follow the rest of the directions, add the salt at the end.