Chickpea Mixed Vegetable Poriyal

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This is an slow too rather mild South Indian chickpea too vegetable curry — at to the lowest degree according to my standards of mild equally regular readers who catch this infinite know that I produce savor fiery dishes. It is an ideal add-on to meals anytime of year, a delicious solution for using upwardly leftover vegetables, too if you lot hand to move having it on a wintertime day, an effective cure for those mutual coldness conditions chills. This is my sentiment of comfort food.

Poriyal or palya are dry-textured vegetable curries that brand for an elegant starter or side dish, ordinarily tempered amongst aromatic seeds too spices. This i is rather substantial because of the add-on of plump chickpeas too I served it equally a main. All you lot ask to residuum out the repast are to a greater extent than or less savory rice too urad dal pancakes, or hot fresh cooked basmati rice too mayhap a lightly dressed leafy light-green salad too to a greater extent than or less pleasant background ambience to consummate the experience.


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ThisChickpea Mixed Vegetable Poriyal
Recipe past times
Cuisine: Indian
Published on January 18, 2013

Simple, nourishing too delicious lightly spiced chickpea too mixed vegetable curry

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Ingredients:
  • 1 loving cup dried chickpeas (3 cups cooked or two fourteen oz cans)
  • 2 tablespoons fossil oil or ghee
  • 1 teaspoon dark mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 to 3 fresh chilies, seeded too finely chopped
  • 1 teaspoon sambar powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon soil coriander
  • 1/2 teaspoon turmeric
  • pinch of asafetida
  • 4 medium tomatoes, finely chopped
  • 3/4 loving cup dried grated coconut
  • a few handfuls of dried curry leaves, crumbled slightly
  • 1 teaspoon body of body of water salt, or to taste
  • 1 large potato, cutting into 1-inch wedges or cubes
  • 1 loving cup fresh cauliflower, cutting into 1 1/2-inch pieces
  • a few handfuls of light-green beans, chopped
Instructions:
  • Rinse the chickpeas too soak inwards several inches of H2O for 8 hours or overnight. Drain too rinse, hence transfer to a medium saucepan too encompass amongst several inches of fresh water. Bring to a boil, cut oestrus to low, cover, too simmer for 1 threescore minutes or until the chickpeas are tender. Drain too reserve 1 1/2 cups of the cooking liquid. Set aside.

  • In a large saucepan, oestrus the ghee or fossil oil over medium heat. When hot, toss inwards the mustard seeds, cumin seeds too fenugreek seeds too stir for thirty seconds or until the mustard seeds plough grayness too existence to splutter too pop.

  • Add the chilies, sambar powder, chili powder, soil coriander, turmeric too asafetida, too piece of occupation on to stir for to a greater extent than or less other minute. Now add together the tomatoes, coconut, curry leaves too 1 teaspoon of body of body of water salt. Cook for to a greater extent than or less other 5 minutes, stirring often.

  • Now add together the chopped vegetables, stir, too pour inwards the reserved chickpea cooking liquid. Cover too simmer for xx to thirty minutes or until the vegetables are tender, stirring occasionally.

  • Stir inwards the chickpeas too create for to a greater extent than or less other 5 minutes or so, adding a piffling H2O if it is besides dry. Taste for seasoning too add together to a greater extent than tabular array salt equally desired. Serve hot amongst Indian flatbreads too / or steaming hot fresh cooked rice.

Makes 4 to half-dozen servings
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More chickpea dishes from Lisa's spicy vegetarian kitchen you lot are certain to enjoy:
Chickpeas amongst White too Wild Rice, Cranberries too Spices
Chickpeas amongst Toasted Pita Breads too Yogurt (Fatteh)
Tamarind Chickpeas
Chickpeas inwards a Tomato too Tamarind Gravy amongst Spices
Sumber http://foodandspice.blogspot.com/
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