Black Chickpeas curry (indian)
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 20 min | Yield: 4 Servings |
Sookha Kala Chana or Dry Black Chick Peas Curry is easy to make and tastes really nice as a snack or side dish in a main meal. The Chana/ Chick Peas is also an excellent source of protein. CAn be served with Brown Rice/ Indian wheat bread(Phulka)
Ingredients
- 1/2 cup Chick Peas/garbanzos
- 1 1/2 tbsp Olive Oil
- 1/2 tsp Cumin Seeds
- 1 oz Sliced Jalapenos
- 1 1/2 tbsp Garlic
- 1 1/2 tbsp Ginger Root
- 1 cup Onion, Chopped
- 1 tsp Ground Coriander Seed
- 1/2 tsp Ground Cumin
- 1/4 tsp Turmeric
- 1/4 tsp Red Chillie Powder
- 1 medium Lime
- 2 Tomatoes
- 1/8 cup Cilantro, Fresh
- 1/8 tsp Salt
Directions
Preparation:
* Boil the chickpeas in a pressure cooker or large pan till soft. Drain and keep aside for later.
* Heat the cooking oil in a deep pan and when it is hot, add the cumin seeds. Cook till they splutter.
* Add the green chillies and cook till they stop spluttering. Now add the ginger and garlic and fry for 2-3 minutes. Add the onion and fry till soft.
* Add the boiled chickpeas, coriander, cumin, turmeric, red chilli, Half of the lime juice and mix well.
* Cook for 2 minutes and then add the tomatoes, chopped coriander and salt to taste. Mix well and cook for 4-5 minutes more.
* Turn off the fire and garnish with the lime juice. Mix and serve while hot.