RAW MANGO, POME­GRAN­ATE AND CHICK­PEA CURRY

Sunday Herald Life - - Food & Drink -

Prepa­ra­tion time: 30 min­utes plus overnight soak­ing Cook­ing time: 75 min­utes Serves: 6

In­gre­di­ents:

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

Gar­nish:

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.