Category Archives: vegan

Curried Chickpeas and Potatoes

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Curried Chickpeas and Potatoes
This was my lunch today. Curried chickpeas and potatoes can be eaten with chapati, naan or puri. It is easy to make and all you need is a small can of chickpeas, a few potatoes, and spices that are found on most Indian kitchen shelves. You can adjust the amount of chilli powder in this recipe depending on your preference.

I will be taking a break from blogging to travel, to take some cooking classes, and to catch up with projects around the house. Have a wonderful summer!

Curried Chickpeas and Potatoes
Prep time: 10
Cooking time: 20 minutes
Serves: 4

Ingredients:
4 tablespoons oil
½ teaspoon mustard seeds
½ teaspoon nigella seeds, (kalonji)
2 tablespoons ginger-garlic paste
1 15.5oz can (439g) chickpeas, (garbanzos)
3 medium potatoes, (boiled and peeled)
1 teaspoon Kashmiri chilli powder, (depending on heat and your preference)
1 teaspoon cumin powder
1 teaspoon garam masala powder
½ teaspoon turmeric powder
2 cups of water
salt
½ cup plain yoghurt
1 tablespoon chopped cilantro

Directions:
Place a saucepan on medium-high heat. Add oil. When the oil is hot add mustard seeds and when they crackle add nigella. Add the ginger-galic paste and saute until the raw smell of ginger-garlic disappears. Drain the chickpeas and add them to the saucepan. Cut the potatoes into small cubes and add them too. Saute for two minutes. Then add the chilli, cumin, garam masala, turmeric, water, and salt. Cover with a lid, turn the heat to high and bring to a boil. Once it starts boiling turn the heat down to medium-low and let the chickpeas and potatoes cook along with the spices for about ten minutes.

Beat the yoghurt until it is smooth and creamy. Turn the heat to low and add the yoghurt. Let the curry continue to cook for another ten minutes. The gravy should have thickened by now. Garnish with chopped cilantro. Sorry, I didn’t have any so you don’t see it in the picture!

Reposting – Fishless Tuna Cutlets

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Fishless Tuna Cutlets Fishless Tuna Cutlets
Prep time: 10 minutes
Cooking time: 25 minutes
Makes: 10-15

Ingredients:
3 Yukon gold potatoes, boiled, skins removed, and mashed, (about 3 cups)
2 cans (13oz/369g) Fishless Tuna, well drained
1 green bell pepper, finely chopped
1 small onion, finely chopped, (about ½ cup)
1 Roma tomato, diced
¼ cup finely chopped cilantro
5 mint leaves, finely chopped (optional)
3 green chillies, finely chopped (depending on heat and your preference, optional)
3 teaspoons chilli flakes, (depending on heat and your preference, optional)
½ teaspoon whole cumin seeds
2 teaspoons coriander powder
3 teaspoons dry mango powder, (amchur, optional)
¼ cup Bengal gram flour, (besan)
1 egg, (replace egg with two extra tablespoons of Bengal gram flour for vegetarian/vegan)
salt
Oil for shallow frying

Directions:
Add the potatoes, Fishless Tuna, green bell pepper, onion, tomato, cilantro, mint, green chillies, chili flakes, whole cumin seeds, coriander powder, dry mango powder, Bengal gram flour (besan), egg, and salt into a large bowl. Mix well. Form the cutlets and put them on a small tray.

Place a medium-sized non-stick frying pan over medium heat and add oil for shallow frying. Add a few cutlets at a time. If you over crowd the pan, it will be difficult to turn the cutlets over. Wait until you see the bottom edges of the cutlets turn golden brown in color. Then gently turn them over. Fry the other side until golden. Remove and place on a paper towel lined baking tray.

Notes:
1. Drain the Fishless Tuna and discard the water. Put the tuna in a sieve and press it with a wooden spoon so you can get all the water out before you use it.
2. Have all the ingredients ready before you mix them together, form the cutlets, and shallow fry them. If you mix the ingredients and leave it in the bowl to rest the onion, green pepper, and tomato will give out water which will make it difficult for you to form the cutlets.
3. Fry the cutlets on medium heat until you see the edges on the bottom of the cutlets turn golden brown.
4. If you like tartness, then add the dry mango powder (amchur).
5. Both Bengal gram flour and dry mango powder can be bought from an Indian grocery store.
6. These cutlets freeze well.
7. Replace the egg with two extra tablespoons of Bengal gram flour to make these cutlets vegetarian or vegan.
8. Fishless Tuna is a product of Atlantic Natural Foods Meatless Select. The cans are available at the Potomac Adventist Book & Health Food Store in Silver Spring, Maryland.

Fishless Tuna Burger1October 22, 2014 – Attaching a picture of the cans for those that asked. If you don’t have a store that sells this, you can contact the company directly: Atlantic Natural Foods Meatless Select at: http://www.foodprocessing.com/vendors/products/2013/atlantic-natural-vegetarian-proteins/
Fishless Tuna Can Pic

Hearty Lentil Soup with Rasam Powder

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Lentil Soup with Rasam Powder3
I pretend I’m on the TV show Chopped, when my fridge and pantry are down to their last few vegetables – one potato, one onion, one carrot, a few stalks of celery, tail end of the parsley, and lentils. That is how I came up with this recipe.

The rasam part of the recipe was included because both my daughter and I had sore throats. Rasam is a watery, spicy, tart Indian soup. The English called it mulligatawny soup. The name originates from the Tamil words milagu and thanni which translates to pepper-water.

Rasam powder can be bought at Indian grocery stores. Its spicy but you can adjust the amount you use to your own level of comfort. This soup is excellent when you have a cough or cold. It clears the sinuses, helps with digestion, and it is rich in vitamins. I hope you enjoy this soup as much as we did.

Hearty Lentil Soup with Rasam Powder
Prep time: 15 minutes
Cooking time: 1 hour
Serves: 6-8

Ingredients:
1 cup diced onion
3 tablespoons oil
6 medium garlic cloves
2 teaspoons whole black pepper, (optional)
2 teaspoons whole cumin seeds
1-2 tablespoons Aachi Rasam Powder, (depending on heat and your preference)
1 cup whole green lentils, (French green lentils)
1 cup whole brown lentils, (masoor dal)
3-4 cups water, (enough to cover the lentils by two inches)
1 cup carrot cubes
1 cup potato cubes
½ cup diced celery
14.5 can of diced tomatoes
32 oz (2 lbs) vegetable or chicken broth, (99% fat free, low sodium)
1½ teaspoons balsamic vinegar, (optional)
salt
2 tablespoons minced parsley, (optional)

Directions:
Fry the onion in a large pot over medium-high heat, stirring occasionally, until the onion becomes translucent.

While the onions are getting translucent, crush the garlic, black pepper, and cumin in a mortar and pestle. Crush them well so the pepper breaks into tiny pieces. Add the crushed ingredients to the onion and cook until fragrant, about three minutes. Add the rasam powder, stir and cook for 30 seconds. Add the lentils and enough hot water to cover the lentils by two inches. Bring to a boil, reduce the heat to medium-low, cover partially, and cook for 30 minutes.

Increase the heat to high and add carrot, potato, celery, tomato, vegetable broth, balsamic vinegar, and salt to taste. Reduce heat to low, cover partially, and simmer for 20 minutes or until the vegetables are soft and the lentils have darkened. Add parsley and cook for another five minutes with the lid off. Stir well and serve hot. Can be refrigerated in an airtight container for two days. Warm over low heat until hot.

Red Quinoa and Asparagus Salad

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Red Quinoa and Asparagus Salad
Quinoa comes in a rainbow of colors. You can even find a packaged blend in rainbow colors. When cooked, each color is slightly different from the other in texture and flavor. I find white quinoa is the best substitute for rice and it cooks a little faster than the others.

Red quinoa, in today’s recipe, works really well because it has a rich nutty flavor and a slightly chewy texture. Check the package to see if the quinoa is pre-washed. If not, wash the quinoa in several changes of water to remove the bitter outer coating, before cooking. You can buy quinoa at Wegmans or Trader Joe’s. You can also purchase it on line from Amazon.

What’s your favorite way to eat quinoa? Please share your comments on my blog or on my Facebook page.

Red Quinoa and Asparagus Salad
Prep time: 20 minutes
Cooking time: 20 minutes
Serves: 4-6

1 cup red quinoa
2 cups chicken or vegetable stock
1 bunch asparagus, (about one pound)
5 radishes, cut into matchsticks
1 cup cherry tomatoes, halved
2 tablespoons finely minced parsley
1 lemon
salt and pepper to taste
5 oz (142 g) sweet baby lettuce (or lettuce of your choice)

Cut the asparagus on bias into 1-inch pieces. Blanch the asparagus in a pot of salted, boiling water, for three minutes. Drop into an ice bath to stop the cooking. Drain and set aside.

Wash the quinoa in a sieve under running water, until the water runs clear. Drain. Add the quinoa and stock into a medium saucepan. Bring to a boil over medium-high heat. Turn the heat to the lowest point, cover with a lid and let it cook for 20 minutes. Cool.

Juice and zest the lemon and add to a large bowl. Add asparagus, radish, tomatoes, parsley, salt, and pepper. Add the quinoa and toss to combine. Chill for five minutes.

Put a large handful of baby lettuce on a plate and top with the red quinoa and asparagus salad. No dressing required.

Reposting – Black Eyed Peas Curry – Lobia Curry

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Lobia1

Black Eyed Peas Curry – Lobia Curry
Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 6

Ingredients:
3 15.5oz (439g) cans of black eyed peas, drained
¼ cup oil
1 cup finely chopped onion
1 bay leaf, torn into two
2 black cardamoms
1-inch piece of cinnamon, broken into bits
½ of one star anise
1 tsp cumin seeds
2 cloves
1 tablespoon ginger-garlic paste
2 cups blanched, skinned, and diced tomatoes
½ teaspoon turmeric powder
1 teaspoon Kashmiri chilli powder
1½ cups of water
salt
1 teaspoon garam masala powder
2 tablespoons kasori methi, crushed
2-3 slit green chillies, (optional)

Directions:
Place a heavy bottomed saucepan over medium heat. Add oil and when it shimmers, add the onion, bay leaf, black cardamoms, cinnamon, star anise, cumin, and cloves. Fry the onion and spices until the onion turns light brown. Add the ginger-garlic paste. Stir constantly and cook for about two minutes or until the raw smell of ginger-garlic disappears. Add the tomatoes, turmeric, and chili powder. Stir well and let the tomatoes cook until the oil separates.

Next, add the black eyed peas, water, and salt. Let it come to a boil. Once it comes to a boil, turn the heat to low and cook for 15 minutes. Finally, add the garam masala, kasori methi, and green chilli. Stir and let it cook for another five minutes. Garnish with chopped cilantro or whole green chillies.

Idli – Rice and Lentil Steamed Cake

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Idli2
Idlis are traditional South Indian steamed rice cakes that are eaten at breakfast or at tea time. Black lentils and rice are soaked, ground, fermented, poured into idli moulds, steamed, and eaten with sambar and chutney. There are hundreds of variations. Making idlis, when I lived in India, was easy. The climate was conducive to the fermentation process. After moving to the US, I had to learn some new tricks to get the batter to cooperate.

The table top wet grinder that my daughter bought for me as a birthday gift made the grinding process easy (thank you, daughter). Many of my friends still use their trusted mixies (powerful blenders) to do the job. I learned the most important secret to soft, spongy idlis is using the right amount of water while grinding the lentils and rice. So, in my directions below, I’ll go to great lengths to explain the process and to give you the approximate amount of water to be used.

Fermenting the batter in winter is difficult. I turn the oven on and bring the temperature up to 200°F. Then I turn the oven off, wait for about 15 minutes and then put the batter in the oven. I also leave the oven light on to ensure that the oven stays warm. To avoid accidents, I put a sheet tray under the pot just in case the batter overflows. Could I be more optimistic than that?

While experimenting with this recipe, I tested using a teaspoon and a half of fenugreek seeds which I soaked along with the rice to help with the fermentation process, but it changed the color of the idli. So, instead, I recommend using beaten rice (poha), or cooked rice. To get the light sour taste and smell in your idlis, the batter has to ferment well. Using three tablespoons of starter batter also helps to achieve this.

Try my recipe, and I hope your next batch of idlis will turn out perfectly. If you do try my recipe, please post a picture of your results on my Facebook page.

Idli
Prep Time: 8 hours (includes soaking time but does not include time to ferment batter)
Cooking time: 15 minutes
Serves: 8 (makes around 72 small 2.5″ idlis)

Ingredients:
3 cups idli rice
1 cup whole black lentils, (whole urad dal)
½ cup beaten rice, (flattened rice flakes, poha)
3 teaspoons salt
3 teaspoons olive oil or sesame oil, (to grease idli mould)

Directions:
Wash the rice in three changes of water. Place it in a large bowl and add filtered water to cover the rice by about three inches. Set it aside for four hours.

After the rice has soaked for four hours, soak the black lentils. Wash the lentils in three changes of water. Put it into a medium bowl and add filtered water to cover it by about three inches. Soak the beaten rice in a small bowl with one cup of filtered water. Let the rice, lentils, and beaten rice soak for one hour.

I used a table top wet grinder to make the idli batter. Clean the grinder. Drain the black lentils. Make sure that you save the water the lentils were soaking in. Use this water when you grind. I also want to tell you that the amount of water that I suggest works well for me. But it depends on the kind of rice and lentils you will use. It might require a little more or a little less water. But this will give you an idea.

Add the drained lentils and 1 cup of water into the grinder and turn it on. The whole process of grinding the lentils will take about 15 minutes. Let the machine run for five minutes. Scrape the sides and add ½ cup water and grind for another five minutes. You will see the batter turn light, fluffy, and increase in volume. Scrape the sides and add another ½ cup of water – one tablespoon at a time. Grind for five minutes. Turn the machine off and feel the batter. It should be light and when you rub the batter between your finger and thumb, the texture should be smooth and light. You should not feel any coarse grains, and if you put a spoon full into a bowl of water it will float. Remove the lentil batter into a large stainless steel pot.

If there is a little of the lentil batter remaining in the wet grinder, don’t worry. Add the rice and ½ cup water. Then, while the machine is running add another ½ cup of water. Grind for five minutes. Scrape the sides. Drain the beaten rice. Add it to the rice and add ½ cup water and grind for ten minutes. Scrape the sides, add salt, ½ cup water – one tablespoon at a time – and grind for the final ten minutes. Turn off the machine. It will take about 20-25 minutes to grind the rice. The batter can be anywhere from slightly coarse to smooth. Depends on how you like it.

Add the rice batter to the lentil batter in the large pot. The batter will rise during fermentation, so make sure that the pot is only half full of batter. Mix the lentil batter and rice batter with your hand. The warmth of your hand will help speed the fermentation process. If you live in a country where the weather is hot. You can leave your pot on your kitchen counter. However, if it is cold, turn your oven to 200°F. Wait for about 15 minutes. Cover the pot with a lid, set the pot in the oven, and turn the oven light on. The batter will ferment in about 8-10 hours. I leave it overnight and make idlis in the morning for breakfast.

When you are ready to start making idlis, fold the batter using a spatula. Just like you would do with a light, chiffon cake! The rice batter would have fallen to the bottom of the pot and the lentil batter would have risen to the top. Fold them together, gently.

Grease the idli mould with olive oil or sesame oil. Fill the idli mould leaving a little space for the batter to rise. Steam for 12 minutes. I use an idli steamer for this purpose but you can also use your pressure cooker (weight not required). Let the idlis cool down before you remove them with a wet idli spoon or butter knife.

The idlis turn out best on the first day. They freeze well. So you can use the whole batter to make idlis on the first day and then freeze them for use later. I usually make idlis on the first day and then use the remaining batter to make dosas. Store the batter in the refrigerator. Just add a little water to make the batter a pouring consistency before you make dosas.

To reheat idlis put them in a steamer. Or, if you are like me, put three idlis in a small bowl, put three drops of water in the center of each idli and microwave them for 20 seconds. You will have to eat the microwaved idlis right away because they get tough after a while. If you have ideas that could help me make better idlis, let me know. If you have questions for me, I’m only a phone call or email away.

Tadka Dal – Tempered Red Lentils

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Tadka Dal2Madhur Jaffrey says in her book Ultimate Curry Bible, “you can take meat, fish and vegetables away from an Indian, but you cannot take away his dal – the core of his meal.” Dal, in Hindi, means lentils, but the word is used for the soupy dish that you will find in the poorest as well as the richest homes in India. Every home has its own way of preparing dal. To complicate matters, there are at least 60 different kinds of dals. I learned how to cook dal (red lentils) from my mother-in-law and how to temper dal from my own mother. Cooking dal that is flavorful and creamy is an art. Let me explain.

I’ve learned from my mistakes that perfect flavor and texture cannot be achieved in a hurry. One of the first things mom-in-law did when she started cooking for the day, was to start preparing dal. A slow-cooking process was vital. She used a heavy bottomed, medium-sized pan, to cook the dal.  Once the dal and water came to a boil, she turned the heat to low and went about her other kitchen chores until the dal was perfectly done. This method produced a rich, silky textured dal.

The tempering or tadka (also called tarka, chaunk, baghaar) part of making dal, I learned from Amma, my mother. Most non-Indian cooks think of tempering as a way of heating and cooling chocolate. In Indian cooking, it’s also the method used at the beginning of the cooking process or at the end of the cooking process, to flavor a dish. The ingredients are usually added in rapid succession to hot oil or ghee. Tempering dal should be done just a few minutes before serving. The aroma of sizzling spices in hot oil is one of the best parts of eating a simple meal of plain rice and dal. For me, tadka dal takes me back to when I was a young girl growing up in Pune. It soothes my spirits, cheers me up, and brings back happy memories.

Tadka Dal – Tempered Red Lentils
Prep Time: 5 minutes
Cooking time: 40-50 minutes
Serves: 6

Ingredients:
1 cup red lentils, (masoor dal)
3 cups water (plus more hot water to achieve your preferred consistency)
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic
1/2 teaspoon turmeric powder

Ingredients for tempering (tadka):
2 tablespoons peanut oil, (or ghee)
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1-2 dry red chillies, (depending on heat and your preference, optional)
a pinch of asafoetida, (optional)
1/2 cup diced shallots, (optional)
5 curry leaves, (optional)
1 tablespoon chopped fresh cilantro leaves, (optional)

Directions:
Wash the masoor dal (red lentils) in several changes of water until the water runs clear. Add the dal to a heavy bottomed saucepan and cover with three cups of cold water. Bring to a boil and skim off any scum that rises to the top. Add the ginger, garlic, and turmeric. Turn the heat to low. Cover with the lid, that is slightly ajar, to avoid from boiling over, and simmer gently for about 40-50 minutes. Stir occasionally until the dal is completely broken down. Use a whisk to stir until the dal becomes creamy. Add hot water to bring the dal to the consistency that you like. It can be as thin and soupy or thick and creamy as you desire. Add salt.

Having all the ingredients for the tempering process ready. Heat oil or ghee in a small frying pan over medium-high heat. When it shimmers, add mustard seeds. When the mustard seeds splutter, turn the heat to medium, and add cumin seeds, dry red chillies, and asafoetida. Fry for 15 seconds and then add the chopped shallots. Stir and cook until the shallots turn golden. Add curry leaves and fry for 20 seconds. Pour this over the dal. Add chopped cilantro as garnish. Cover with lid and let the dal stand for a few minutes. Serve with plain rice or rotis.

Quinoa Salad

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Quinoa, Cucumber and Cherry Tomato Salad
I’ve been attending cooking classes at Sur la Table and the first class I attended was called, “Healthy Mediterranean Cooking.” Chef Bradley Curtis was a superb teacher. Not only did he share several easy and healthy dishes, but he taught us good knife skills and introduced us to spices and herbs from around the world. I was excited to learn how to use Moroccan preserved lemons and Northwest African harissa. I could not wait to get home so I could use these two ingredients in my recipes, and this salad was my first creation.

I used quinoa because it is an excellent source of iron, phosphorus, fiber, and riboflavin. It is gluten-free and one of only a few plant foods that are considered a complete protein. Doctors and nutritionists call it a “super grain.” A natural soap-like substance, that is bitter, covers each grain. It is said that the bitter taste deters birds and insects from eating it. So, that also means it is low in pesticides.

Spring is here and it’s a good time to get back on track on eating right. Here’s a salad that’s “super” good!

Quinoa Salad
Prep time: 10 minutes
Cooking time: 25 Minutes
Serves: 4

Ingredients:
1 cup quinoa
2 cups vegetable broth or water
1 seedless English cucumber, diced
1 cup cherry tomatoes, halved
¼ cup finely chopped green onions, white parts only
2 tablespoons cilantro, finely chopped
1 tablespoons pumpkin/sunflower seeds, (optional)
1 tablespoons dry cranberries, (optional)
1 tablespoon raisins, (optional)

Directions:
Quinoa has a natural coating, called saponin. If it is not washed, the grains taste bitter or soapy. So, rinse the quinoa well under cold water and drain. It helps to use a fine mesh sieve to do this. Boxed quinoa is often pre-rinsed, but an additional rinse doesn’t hurt. Put the rinsed quinoa into a saucepan and add vegetable broth or water. The quinoa to broth/water ratio is 1:2. Add a little salt if you are not using broth.

Cover and bring to a boil. When it starts boiling, turn the heat to low. The lid should be slightly ajar, to prevent boiling over. Simmer for 20 minutes. It’s just like cooking rice. The grains get a bit transparent when it is cooked, except for a little spiral sprout. Use a fork to fluff it up and then let it cool.

Once the quinoa comes to room temperature, put it into a large bowl. Add cucumber, cherry tomatoes, green onion, and cilantro. Set aside and make the dressing.

Ingredients for dressing:
2 tablespoons fresh lemon juice
1 tablespoon honey
2-3 tablespoons harissa, (depending on heat and your preference)
1 small Moroccan preserved lemon, rind only, rinsed and finely chopped
¼ teaspoon pepper
salt
3 tablespoons extra-virgin olive oil
¼ teaspoon cumin seeds
1 garlic clove, minced

Directions for the dressing:
Whisk lemon juice, honey, harissa, preserved lemon, pepper, and salt in a small non-reactive bowl. Heat olive oil in a small non-stick pan and when it shimmers add cumin seeds and garlic. Stir for 30 seconds and then turn off the heat. Cool and drizzle the seasoned oil into the rest of the ingredients that are in the small bowl. Whisk vigorously.

To finish the salad:
Pour the dressing over the quinoa and vegetables. Toss gently. Cover and let stand at room temperature for one hour. It can also be kept in the refrigerator overnight. Serve chilled or at room temperature. Sprinkle pumpkin seeds, cranberries, and raisins just before you serve.

Note on how to use Moroccan preserved lemon: Remove lemon from the bottle with clean utensils to avoid contaminating the inside of the jar. This way, the remaining contents of the jar will not need to be refrigerated. Rinse the lemon under cold water to remove excess salt. Cut the lemon in quarters. Scoop off the insides. With a sharp knife remove the pith. Dice the lemon rind into small 1/8-inch cubes or finely chop.
Quinoa salad Harissa2

Reposting – Red Kidney Bean Curry (Rajma curry)

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Red Kidney Bean Curry3Red Kidney Bean Curry
Prep time: 8 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients:
1lb 13 oz (822 grams) red kidney beans
3 tablespoons vegetable oil
1 bay leaf, (tej patta)
2 black cardamoms
1-inch piece cinnamon
2 cups finely chopped onion
salt
2 tablespoons ginger-garlic paste
2 cups diced tomatoes
3 green chillies, (slit down the center – adjust depending on heat and your preference)
1 teaspoon whole cumin seeds
½ teaspoon turmeric powder
2 teaspoons Kashmiri chilli powder, (depending on heat and your preference)
1 teaspoon crushed red chilli flakes, (depending on heat and your preference)
1 tablespoon coriander powder
2 teaspoons garam masala, (depending on your preference)
3 teaspoons kasori methi, (crushed in your palm)
1 cup warm water
¼ cup finely chopped cilantro
3-4 mint leaves, (torn into bits)

Directions:
Heat a heavy bottomed pot on medium-high heat. Add oil and when it shimmers add the bay leaf, black cardamoms, and cinnamon. After 30 seconds add the chopped onion and salt. Fry until the onion turns light brown. Lower the heat to medium and add the ginger-garlic paste. Fry until the raw smell of ginger-garlic disappears, then add the tomatoes and green chillies. Cook until you see the oil separate from the tomato-onion mixture.

Add cumin seeds, turmeric powder, chilli powder, crushed red chilli flakes, coriander powder, garam masala powder, and kasori methi. Cook for 30 seconds and then add the canned red kidney beans along with the liquid in the can and one cup of warm water. Turn the heat to high and let the beans come to a boil. Once it comes to a boil, turn the heat to low, and let the beans simmer for 15-20 minutes. Garnish with cilantro and mint. Serve with plain steamed rice or rotis.

Black Chickpea Curry

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Black Chickpea Curry1
The classic combination of puttu, kadala curry (black chickpea curry), and papadam is made for breakfast in most homes in Kerala. When I’m homesick, it’s my comfort food. Unlikely as the combination may sound, it actually works. Check out my post on, “Puttu, Pazham, and Pappadam” to learn how to make puttu.

In Kerala, black chickpea curry accompanies puttu, appam, idiyappam, and dosa. But it can also be served with rice, chapati, and puri. You can make it with or without gravy. Black chickpeas are called kala channa in Hindi.

Using garam masala is key. It adds flavor and spice to this curry. The feedback that I received on the garam masala recipe that I shared with you is excellent. Take the time to make it and use it in my recipes. It’s the best!

Black chickpeas are a good source of protein, low in fat, high in dietary fiber, and rich in vitamins and minerals. So, add them to your diet, especially if you are vegetarian or vegan.

Black Chickpea Curry
Prep Time: 20 minutes + soak the chickpeas overnight (8-9 hours)
Cooking time : 30 minutes
Serves : 4

Ingredients:
1 cup black chickpeas (kala channa/kadala), soaked overnight
1 teaspoon coconut oil
4 tablespoons coriander seeds
2 South Indian dry red chillies (depending on heat and your preference, optional)
½ cup grated coconut
¼ cup diced shallots
2 teaspoons sliced garlic
1 sprig curry leaves
½ teaspoon cumin seeds
¼ teaspoon turmeric powder
1 teaspoon garam masala powder, (depending on heat and your preference, optional)

To season the black chickpea curry
3 tablespoons coconut oil
½ teaspoon black mustard seeds
1 sprig curry leaves
2 tablespoons diced shallots

Directions:
Rinse the black chickpeas in several changes of water. Add half teaspoon salt to 2½ cups of water and soak the chickpeas for 8-9 hours or overnight.

Heat one teaspoon oil in a small pan set over medium-low heat. Add coriander seeds and when they begin to turn light brown add the dry red chillies. Roast until coriander turns golden brown. Remove to a small plate. To the same pan add coconut. Roast the coconut, stirring constantly, until the coconut turns golden brown. Off the heat and add quarter cup shallots, two teaspoons garlic, curry leaves, cumin, turmeric, and garam masala. Mix and let it remain on the stove top until it cools. Once all the ingredients that were roasted have cooled, put them into a blender and grind with three tablespoons of water to make a smooth paste.

Add the black chickpeas, along with the water it was soaking in, to a pressure cooker. Add another two cups of fresh water and the ground coconut paste. Stir well. Cover with lid. Bring to full cooking pressure on maximum heat. Reduce heat to medium and cook for eight minutes. Allow the cooker to cool gradually before opening. Please check on the cooking time for your make of pressure cooker.

To season the black chickpea curry, heat three tablespoons of coconut oil in a small pan. Add mustard seeds and when they splutter, add curry leaves and shallots. Keep stirring until the shallots turn golden brown. Add the seasoning to the cooked black chickpea curry. Stir well and serve. If you want a thick gravy, cook the water down on high heat until the gravy thickens and reaches the consistency you desire.