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125 ml Vegetable oil; (4 fl oz)
1 ts Chilli powder
1/4 ts Ground turmeric
1 ts Caraway seeds
500 g Kabli chana; (chick peas) or kala chana (brown chick peas) soaked overnight in cold water and drained (1lb)
1/2 tb Tamarind paste or lemon juice
1/2 ts Salt
3 Garlic cloves; chopped
900 Ml; (1 1/2-2 pints) hot, (900 to 1200) water
2 Fresh green chillies; de-seeded if wished and chopped
1 tb Chopped fresh parsley; to garnish
Heat the oil in a large saucepan over a medium heat and cook the chilli
powder, turmeric and caraway seeds for 2-3 minutes.
Add the drained pulses, stir, and cook for 3-5 minutes more, stirring
Mix the tamarind paste, if using, with 4 tablespoons of water and add to
the pan with the salt and garlic.
If using lemon juice, just add it without extra water.
Add the hot water and the chillies, cover tightly and cook over a low heat
for 2 1/2 - 3 hours, until the pulses are tender, stirring occasionally and
adding more water if necessary.
Sprinkle with parsley before serving.
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