Kabli Channe OR Spicy White Chickpeas Curry
From ambus 15 years ago
- 90 minutes to make
- Serves 12
Chickpeas cooked in a thick spicy curry.
Ingredients
- 250 gm chick peas,soaked overnight and drained shopping list
- 1 tsp bicarbonate of soda shopping list
- 50 gm red lentils shopping list
- 1\2 cup oil shopping list
- 1 medium onion,thinly sliced shopping list
- 1 tsp white cumin seeds shopping list
- 3-4 cloves shopping list
- 4-5 whole black pepper shopping list
- 1 large/black cardamom shopping list
- 2" cinnamon stick shopping list
- Pinch of nigella seeds shopping list
- 1 tbsp ginger garlic paste shopping list
- 1/4 tsp ground turmeric shopping list
- 1 tbsp ground coriander shopping list
- 1 tbsp red chilli powder shopping list
- 2 medium tomatoes,chopped shopping list
- 1 tbsp salt shopping list
- 1/2 tsp garam masala shopping list
- 1/8 tsp nutmeg & mace powder shopping list
- 2 tbsp fresh chopped coriander shopping list
- 1-2 green chilies,chopped shopping list
How to make it
- Soak the chickpeas overnight or atleast 5-6 hours in enough water(Remember that it almost doubles,so add enough water).
- Then drain the water from chickpeas.Sprinkle bicarbonate of soda,mix well.Cover and keep aside for an hour.
- After an hour,wash thoroughly with water.
- Heat oil in a heavy based saucepan.
- Add the onions.Stirring frequently,fry for 5-8 minutes until the mixture turns to a rich golden color.
- Add cumin seeds,cloves,black pepper,cardamom,cinnamon and ginger garlic paste.Stirring frequently,fry the mixture for few seconds.
- Add turmeric,coriander powder,chili powder,salt,and a little water to prevent the mixture from sticking to the bottom of the pan.
- Then add the tomatoes,salt and little water.Cover and cook on medium heat until the tomatoes are reduced to a pulp.
- Keep frying ,stirring frequently,until the oil begins to separate.
- Drain the oil from the curry and keep aside.
- Add the chick peas,red lentils and water(1 litre or as required) to the curry.
- Mix well,cover and allow to cook on low heat until they are tender but still retain their shape.(This process can be speeded up in a pressure cooker.Use half the quantity of water).
- Mash the chick peas slightly to thicken the sauce.
- Reduce the heat and simmer for 5-10 minutes or until the sauce is thickened.
- Transfer the chick peas to a serving dish,pour the oil drained from curry.
- Sprinkle with the garam masala,nutmeg mace powder,fresh coriander and chopped green chilies.
- Serve hot with hard-boiled eggs,salad & Chapati/Naan.
People Who Like This Dish 2
- angieaugusta Adelaide, Australia
- jo_jo_ba Oshawa, CA
- nadeemnirvana Sudbury, Nr Harrow/Wembley, GB
- gourmetana London, UK
- rosiek Waterloo, CA
- ambus Lahore, PK
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The Rating
Reviewed by 4 people-
I love chickpeas Ambus! This looks fenomenal, a real treat for me... Can you explain what nigella seeds are please?
Big 5 from me! Rated beautiful and unique.
gourmetana
in London loved it
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great!
nadeemnirvana
in Sudbury, Nr Harrow/Wembley loved it
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Love this stuff... yum!
jo_jo_ba
in Oshawa loved it
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