Created by Jenny
Sunday, 06 January 2008
Description
The tamarind in this classic Indian dish gives it a spicy, yet deliciously sharp, tangy flavor.
Ingredients
- 1 ¼ cups dried chickpeas
- 2 ounces tamarind pulp
- ½ cup boiling water
- 3 tablespoons corn oil
- ½ teaspoon cumin seeds
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 inch piece of fresh ginger root, peeled and grated
- 1 fresh green chile, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- 8 ounces tomatoes, peeled and finely chopped
- ½ teaspoon garam masala
- chopped fresh chiles and chopped onion to garnish
Methods/steps
- Put chickpeas in a large bowl, and cover with plenty of cold water. Let soak overnight.
- Drain chickpeas and place in a large saucepan with double the volume of cold water. Bring to a boil and let boil vigorously for 10 minutes. Be sure to skin off any scum. Cover and simmer for 1 ½ - 2 hours, or until the chickpeas are soft.
- Meanwhile, break up the tamarind and soak in the boiling water for about 15 minutes. Rub the tamarind through a sieve into a bowl, discarding any seeds and fiber.
- Heat the oil in a large saucepan and sauté the cumin seeds for 2 minutes, until they splutter. Add the onion, garlic, ginger, and chile, and sauté for 5 minutes.
- Add the cumin, coriander, turmeric and salt, and sauté for 3-4 minutes.
- Add the tomatoes and tamarind pulp. Bring to a boil and simmer for 5 minutes.
- Add the chickpeas and garam masala. Cover and simmer for about 45 minutes. Garnish with chopped chiles and onion.
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Created by Jenny
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