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Brown Chickpea Curry Indian Recipe
Ingredients
recipe for : Kala Chana Masala
2 teaspoons safflower or coconut oil
1/2 teaspoon cumin seeds
1/4 cup finely chopped red onion
1/8 teaspoon asafetida (omit to make gluten-free)
1 1/2 tablespoons chickpea flour
1 (2-inch) knob of ginger, minced or grated
4 cloves garlic, minced or grated
1 hot green chile, finely chopped
3/4 teaspoon ground turmeric
1 tablespoon ground coriander
1/4 to 1/2 teaspoon cayenne
3 cups water, divided
1 cup dried brown chickpeas (kala chana), soaked overnight and drained 1 to 1 1/2 teaspoons salt
1 cup chopped tomatoes
1 teaspoon chana masala spice blend or Garam Masala
1 teaspoon lemon juice, for garnish
1/4 cup packed chopped cilantro, for garnish
Method
In a pressure cooker, heat the oil over medium heat
When the oil is hot, add cumin seeds
Mix for a few seconds, and then add the onions and asafetida
Cook for 3 minutes
Add the chickpea flour, mix well, and cook for a minute until fragrant
Meanwhile, in a bowl, mix the ginger, garlic, green chile, turmeric, coriander, turmeric, and cayenne with 3 tablespoons of water
Add this mixture to the chickpea flour-onion mixture and cook for a minute
Add the brown chickpeas and the remaining water
Close and lock the lid, and cook on high pressure for 20 minutes, after the pressure is reached to 5 whistles on medium-high heat.
Let the pressure release by itself
Open the lid of the pressure cooker and place back over medium heat
Add the salt, tomato, and garam masala, and mix well
Lightly mash the chickpeas and tomato
Cook over medium heat, uncovered for another 15 minutes or until desired consistency is achieved
Garnish with a dash of lemon juice and a liberal sprinkling of cilantro
To make in a saucepan: Follow Step 1 using a saucepan
Combine the brown chickpeas with 3 1/2 cups of water in the saucepan over medium heat
Cover partially and cook for 20 minutes
Then add the salt, tomato, and garam masala, cover and continue to cook until the brown chickpeas are tender, 30 minutes or more
Garnish with a dash of lemon juice and chopped cilantro
