One of the swell delights of discovering Indian cooking at habitation is finding an astonishing array of novel as well as exciting ingredients never seen inward our mothers' kitchens. New spice blends add together a tantalizing fragrance inward our cupboards as well as challenge our culinary habits. One of my favorite Indian ingredients is the pulp of the tamarind fruit, widely used inward southward Indian cooking. Versatile as well as slow to use, the refreshing slightly sour as well as sweetness tang of tamarind tempers the estrus of chilies as well as adds a wonderful extra layer of season to spicy dishes, equally good equally a lovely odour that prepares the senses for an extraordinary dining experience.
Even earlier adding the tamarind inward these lovely Indian-style chickpeas, the scent of nigella as well as fennel seeds beingness lightly fried inward olive fossil oil is nigh indescribably inviting as well as makes the grooming of this dish appear equally rewarding equally eating the terminal product. Nigella seeds, too known equally "kalonji" or dark onion seeds, are easily institute inward whatsoever Indian grocer, equally are tamarind glue or dried tamarind pulp.
| Tamarind Chickpeas |
Recipe past times Lisa Turner
Cuisine: Indian
Published on May 24, 2011
Tamarind adds a refreshing, slightly sour as well as slightly sweetness tang to this colorful, fragrant as well as spicy Indian chickpea curry
Ingredients:
- 2/3 loving cup dried chickpeas (2 cups cooked or i nineteen oz can)
- 1 tablespoon olive oil
- 1/2 teaspoon nigella (kalonji or dark onion) seeds
- 1 1/2 teaspoons fennel seeds
- 1 small-scale onion, chopped
- 2 medium tomatoes, chopped
- 4-6 fresh greenish chilies, seeded as well as cutting into sparse strips
- 1/2 teaspoon brownish sugar
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1 tablespoon tamarind paste
- small handful of fresh coriander leaves
- 8 oz (225 g) fresh spinach leaves, trimmed
- plain whole fatty yogurt for dressing
Instructions:
Rinse the chickpeas nether mutual frigidness running H2O as well as soak overnight inward a bowl covered inward several inches of mutual frigidness H2O alongside a petty yogurt whey or lemon juice added. Drain as well as rinse the soaked chickpeas as well as add together to a medium saucepan. Cover alongside fresh mutual frigidness H2O as well as convey to a boil. Turn the estrus downward to low, cover, as well as simmer for i to i 1/2 hours or until the chickpeas are soft as well as buttery. Drain as well as laid aside. Wipe the saucepan dry out as well as laid over medium heat. When the pan is hot again, add together the olive oil, await a 2d or two, as well as thus swirl to coat the pan. Toss inward the nigella as well as fennel seeds, stir once, as well as thus add together the onion. Cook for half-dozen to 8 minutes, stirring frequently, until the onion is translucent as well as starting to brownish at the edges. Stir inward the tomatoes, one-half of the greenish chilies, sugar, cayenne as well as turmeric. Bring to a depression boil, as well as thus trim back the estrus to medium depression as well as simmer for 10 minutes to allow the tomatoes reduce. Now stir inward the chickpeas, tamarind glue as well as coriander, as well as thus the spinach. Simmer for iii to four minutes or until the spinach is simply wilted. Remove from estrus as well as serve on Indian flatbreads or on a bed of white rice, dressed alongside a few spoonfuls of evidently yogurt as well as the residuum of the fresh greenish chilies.
Makes 4 servings |
Other recipes using tamarind yous may enjoy:
Spicy Tamarind Black Beans Tamarind Rice Tamarind Chutney Sumber http://foodandspice.blogspot.com/
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