If it’s a busy week, sometimes I open a can of chickpeas, cut up some onion and then add a packet spice mix to make a curry. My hubby and I have been doing this for two months now (as part of end of year busy-ness) so I thought it time I tried recreating this lovely curry from scratch when cooking for Dad, Luke and Kerry on a Friday night. All of these ingredients can be found at your local Indian supermarket. This dish is also known as “channa masala”.
1 tin of chickpeas (channa) or 2/3 of a cup of chickpeas soaked overnight and then cooked until soft
1 onion, finely chopped
1 small tomato, finely chopped
1 marble sized ball of tamarind
1/2 teaspoons of mustard seeds
1 teaspoon of cumin
1 sprig of curry leaves
1/2 teaspoon of turmeric
1 teaspoon of garam masala
1/2 teaspoon of chilli powder (optional)
1/4 teaspoon of jaggery (or cane sugar or even caster sugar) to balance the tamarind
4 teaspoons of ghee
1. Add ghee to a large saucepan and melt.
2. Stir in mustard seeds and cumin. Add curry leaves.
2. Add the onion and saute till glassy. Then add tomato and saute till soft.
3. Add the tamarind and turn up heat to bring to a boil.
4. Add turmeric and chilli powder (optional).
5. Add canned or cooked chickpeas.
6. Stir in garam masala and allow the flavours to blend for a few minutes. If too tangy, add a little jaggery/sugar.
7. Serve with pappadums and hot rice.
This recipe was borrowed from http://en.petitchef.com/recipes/puli-channa-tamarind-chickpea-curry-and-an-award-fid-329898