Gujarati-Style Black and Yellow Chickpeas with a spicy-sweet sauce

This dish is well blended with four legumes which are health conscious. In hindi, it's called 'Kala Aur Kabuli Chana' and its recipe is adapted by the cookbook in 660 Curries. To make a wonderful meal at our table for the guests, rotis or tortillas smothered with ghee or butter on top gives great aroma with this spicy-rich curry. I submitted my recipes to Weekend Herb Blogging, an an interesting event created by Kalyn which accidently came in October 2005 and it's going to be stronger now which was hosted by Kalyn to highlight the herbs and the other plants used by cooks around the world.
I love to celebrate 3rd Anniversary with Kalyn by passing this meal to her. The meal in this picture are Pooris, Gujarati-Style Black and Yellow Chickpeas and Mushroom and Pea curry.
Recipe that makes 4 cups:
1/4 cup dried black chickpeas
1/4 cup dried chickpeas
1/4 cup whole black lentils(sabud urad)
2 tablespoons Ghee or oil
1 teaspoon black or yellow mustard seeds
2 teaspoon cumin seeds; 1 teaspoon whole left, 1 teaspoon ground
2 teaspoon brown sugar or white granulated sugar or jaggery
11/2 teaspoon coarse kosher or sea salt
1 teaspoon coriander seeds, ground
1/2 teaspoon ground turmeric
1/2 teaspoon ground asafetida
2 dried red thai or cayenne chiles
1 large tomato, cored and finely chopped
2 or 4 fresh green Thai, cayenne or serrano chiles, to taste, stems removed
cut in half lengthwise(do not remove the seeds)
2 tablespoons finely chopped fresh cilantro leaves and tender stems
for garnishing

1.Place all the chickpeas, beans and lentils in a medium-size bowl. Fill the bowl halfway with water and rinse the legumes by rubbing them between your fingertips. The water will become slightly cloudly. Drain this water. Repeat three or four times until the water; remains relatively clear; drain. Now fill the bowl halfway with hot water and let it sit at room temperature, covered with plastic wrap, unitl the legumes soften, at least 8 hours or as long as overnight.
Soaked legumes are shown in the picture. After soaked overnight, they gives bright color which make me fresh in the morning to cook this curry in a simple way. Legumes are cooked well in the pressure cooker with one or 2 whistles within one hour.
2. Drain the chickpea/bean/lentil mixture, and transfer it to a pressure cooker. Add 3 cups water and bring to a boil, uncovered, over high heat. Skim off and discard any foam that forms on the surface. Seal the cooker shut and allow the pressure to build up. When the cooker reaches full pressure, reduce the heat to medium-low and cook for about 1 hour. Remove the cooker from the heat and allow the pressure to subside naturally (about 15 minutes) before opening the lid.
3. While the legumes are cooking, heat the ghee in a small skillet over medium-high heat. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Remove the skillet from the heat and sprinkle in the whole cumin seeds, sugar, salt, ground cumin, coriander, turmeric, asafetida and dried chiles. The spices will instantly sizzle and smell aromatic, but the heat of the ghee will be just right to cook them without burning.
4. Immediately add the tomato and the fresh chiles, and return the skillet to medium heat. Cook until the tomato has softened slightly and appears saucelike, about 2 minutes. Set this aside until the legumes are cooked.
5. Add the tomato mixture to the cooked legumes and stir once or twice. Simmer over medium heat, uncovered, stirring occasionally, until the sauce has thickened and flavored the legumes, 12 to 15 minutes.
6. Sprinkle with the cliantro and serve.