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Friday, October 24, 2008


From the book 660 curries, in hindi, it's called 'khatte Meethe Chanay'. Dark brown, hot-sweet and highly tart, this sauce blankets two kinds of beans, chickpeas and kidney beans, both quiet widely used in northern indian cuisine. This is a appetizer curry with a basket of naan, either store-bought or home-made, cut into small wedges. Dunk the naan in the addictive sauce, or spoon the legumes over the naan pieces.
I was at home and I didnt go out becos I had terrible cough. The home makes me comfort to take rest and feel warm. I feel in the morning, summer has started and my hubby, forced me to get fresh air in the evening and so he took me out. I wore simple dresses. When I get down the car, I was shivering and the temperature suddenly drops to 40 degree C. The winter has started and I was thinking of what to cook for dinner. Karthik, my hubby dear request me to relax and bought veggie pizza for our dinner. The next day, I made the comfort food, sweet and sour chickpeas and kidney beans for the winter. I am happy that lovely lady Sra in her beautiful blog, "When my soup came alive" is hosting this month's My Legume Love Affair, a lovely event for the winter. I am sending this comfort food to a lovely event.

Recipes that makes 5 cups:
3 cups cooked chickpeas
2 cups cooked kidney beans
1 medium-sized Onion
1 large tomato(optional but highly recommended)
8 medium-sized garlic cloves
4 to 6 dried red thai or cayenne chiles, to taste, stems removed
3 lengthwise slices fresh ginger(each 2 inches long, 1 inch wide and 1/2 inch thick)
2 tabelespoon ghee or oil
1 teaspoon cumin seeds
2 tabelespoons ground coriander seeds
2 teaspoons coarse kosher or sea salt
2 teaspoons white granulated sugar(I used one tabelspoon of Jaggery/brown sugar)
1 teaspoon ground fennel seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardomom seeds from green or white pods
2 teaspoon tamarind paste or concentrate
1/4 cup finely chopped fresh cilantro leaves and tender stems

Combine the onion, garlic, chiles and ginger in a food processor, and pulse until minced.
Heat oil in a large saucepan over the medium high heat. Add the cumin seeds and cook till turn reddish brown, and smell nutty, 5 to 10 seconds. Immediately add the minced blend and stir fry until the mixture is pungent(adequate ventilation is a good idea at this point, to prevent upper respiratory discomfort) and light brown around the edge, 5 to 8 minutes.
Stir in the coriander, salt, sugar, fennel, turmeric and cardomom, and stir until the spices are cooked but not burned, 1 to 2 minutes. Add the chickpeas and kidney beans, and pour in 4 cups water. Stir in the tamarind paste; it'll turn the murky brown. Bring the curry to a boil. Then lower heat to medium and simmer, unconvered, stirring occasionally, until a lot of the liquid has been absorbed and the sauce has thickened, 25 to 30 minutes.
Stir in the cilantro and serve with a dollop of ghee if needed and with any rotis or chapatti and enjoy. It always taste the best when it's eatten next day.


sra said...

It looks lovely, thanks for the entry!

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