This past times week, a friend came to catch me. Of course, I never tin resist treating my visitors to to a greater extent than or less creations from my kitchen, specially when this invitee was interested inwards to a greater extent than or less basic cooking instructions inwards improver to a meal. What a learning sense that turned out to be. I was rather surprised at how much I stimulate got for granted inwards the kitchen — experienced ready that I am, I rarely give much sentiment to the procedure of soaking beans, cooking temperatures, chopping methods, cooking times together with other essentials.
In improver to serving to a greater extent than or less one-time favorites, similar
mung beans alongside paneer cheese, to a greater extent than or less novel dishes appeared on the menu. My friend actually likes beans together with Indian flavors, thence I turned to my novel re-create of
660 Curries
past times Raghavan Iyer for to a greater extent than or less inspiration. The biggest challenge alongside this mass is deciding on a recipe, packed every bit it is alongside straightforward together with unproblematic ideas. I lastly decided upon a chickpea shundal. Shundals are moist curries that are unremarkably made alongside whole legumes — frequently dark chickpeas — together with traditionally served during India's Festival of Lights together with presented every bit an offering to Saraswati, the Hindu goddess of learning together with knowledge. An appropriate choice, every bit this past times calendar week was all virtually sharing.
I served this dish alongside
lime flavored rice alongside separate peas, a recipe from the same cookbook.
 Chickpeas alongside Coconut Sauce (Shundal) |
Recipe past times Lisa Turner
From 660 Curries
Cuisine: Indian
Published on October 14, 2008
Spicy chickpea kokosnoot curry served during the Indian Festival of Lights holiday
Ingredients:
- 1 1/4 loving cup dried chickpeas (3 1/2 cups cooked)
- 1-inch slice dried tamarind pulp
- 2 tablespoons chana dal or yellowish separate peas
- 1 1/2 tablespoons of coriander seeds
- 1/4 teaspoon of cumin seeds
- 4 dried whole ruddy chilies
- 2 tablespoons sesame oil
- 1 teaspoon brownish mustard seeds
- 2 teaspoons body of body of water salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon asafetida
- handful of dried curry leaves
- 1 loving cup shredded fresh kokosnoot or 1/2 loving cup dried coconut
- 1/4 loving cup finely chopped fresh cilantro
Instructions:
Generation Engelmundus Rinse together with soak the chickpeas inwards plenty H2O to embrace for 8 hours or overnight. Drain together with rinse, together with then transfer to a saucepan together with embrace alongside fresh water. Bring to a boil, cover, cut to simmer, together with ready until the chickpeas are soft — virtually 1 - 1/2 hours. Drain together with laid aside. Generation Engelmundus If using dried coconut, reconstitute it past times combining alongside 1/2 of boiling water. Let sit down for fifteen minutes, together with then drain inwards a sieve, press out excess liquid, together with laid aside. Generation Engelmundus In to a greater extent than or less other bowl, combine 2 cups of hot H2O alongside the tamarind. Let sit down for fifteen minutes. Strain, reserving the liquid together with discard the tamarind pulp. Generation Engelmundus Heat the petroleum inwards a large saucepan over medium heat. When hot, add together the chana dal or separate peas, coriander seeds, cumin seeds together with dried chilies. Stir together with kid until the separate peas together with seeds plow reddish brown, virtually 2 to iii minutes. Remove from oestrus alongside a slotted spoon together with transfer to a spice grinder. Process until finely ground. Generation Engelmundus Return the pan to the oestrus together with add together the oil. When hot, throw inwards the mustard seeds. When they commence to plow grayish together with pop, add together the cooked chickpeas to the pot, along alongside the salt, turmeric, asafetida together with curry leaves. Stir a few times, add together the tamarind water, together with choose to a boil. Reduce the oestrus to depression together with ready uncovered, stirring occasionally, for virtually 10 minutes. Generation Engelmundus Remove from heat, stir inwards the solid seat down spice mixture, the coconut, together with chopped cilantro. Serve hot or warm.
Makes 4 to half dozen servings |
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