RAW MANGO, POMEGRANATE AND CHICKPEA CURRY
Preparation time: 30 minutes plus overnight soaking Cooking time: 75 minutes Serves: 6
300 g dried chickpeas ½ tsp baking soda
Grind spice blend together: 1 tsp black cumin seeds 4 green cardamoms
1 black cardamom
2 tsp coriander seeds
½ tsp fennel seeds
½ tsp black peppercorn 1 dried red chilli
Make a fine paste:
2 red onions, halved
1 inch ginger, peeled
2 garlic cloves, peeled
2 tomatoes, chopped roughly
½ tsp turmeric
Salt to taste
1 tbsp dried raw mango powder (amchoor), alternate 2 tbsp fresh grated raw mango or 1 tbsp lemon juice
1 tbsp dried pomegranate powder (anardana), alternate 2 tbsp fresh pomegranate or 1 tbsp sumac or pomegranate molasses
½ cup vegetable, sunflower or corn oil
Handful chopped coriander leaves 1 green chilli, chopped
1 tbsp fresh pomegranate
1 tbsp finely diced raw mango (optional) ½ inch ginger, julienned
10 mint leaves, finely chopped
½ tsp leftover spice blend Method:
Soak chickpeas in two litres of water overnight and in the morning use the same water and add baking soda and boil until tender. Drain and set aside.
In a spice grinder, grind all the spices until fine and set aside. In a blender or food processor, place all the paste ingredients and blend with ½ cup of water until finely minced and blended.
Heat the oil in a saucepan and when hot add the onion and tomato mixture and fry for 10 minutes until the oil rises to the top. Next add the ground spices reserving 1 tsp for garnish, add the turmeric and salt. Cook for 6-8 minutes, on medium heat, until oil rises again. Turn heat to low and allow the oil to rise to the surface again stirring occasionally. The sauce should be thicker now.
Add the cooked chickpeas, the dried mango powder, dried pomegranate powder and heat through on medium heat. When it reaches a boil, turn it down and let it simmer for 5 minutes. Serve hot, with all the garnishes and with plain yoghurt and basmati rice.