Ingredients

  • 3/4 cup (123 g) pois chiches bruns non cuits possibly trempĂ© pendant 4 heures
  • < span class="wprm-recipe-ingredients-unit-system wprm-recipe -ingredients-units-system-1">2 cups (500 ml)< /span > eau
  • 1/2 cup (40 g) < a href="https://www.amazon.com/gp/product/B002YR7A9Q/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN =B002YR7A9Q&linkCode=as2&tag =vegric-20& linkId=DGYULBEWANIHBDVI" class="easily-ignore wprm-recipe-ingredient-link" Target t="_blank" rel="nofollow">cocon râ pĂ© ut frais (dĂ©congelĂ© si congelĂ© ) ou sĂ©chĂ© + plus pour la garniture
  • 1 cc huile
  • < li class="wprm-recipe-ingredient" style="list-style-type : disque ;"> 1/2 cĂ c (0.5 TL) Graines de Moutarde
  • 6 curry feuilles facultatif
  • < / span> un bon pincĂ©e d’asafetida / attached facultatif, utiliser certifiĂ© sans gluten si nĂ©cessaire
  • 1/2 (0.5 ) oignon moyen finement hachĂ©
  • 4 g irofle < span class="wprm-recipe-ingredients-unit-system wprm-reze pt-ingredients-unit-system-2"> d’ail finement hachĂ©
  • 1 cuillère Ă  soupe gingembre finement hachĂ©
  • 2 cc Coriandre Moulue< /span>
  • 1/2 cc (0.5 thĂ©) Fenouil Moulu
  • 1/4 cc ( 0.25< / span> cĂ c) cannelle
  • < li class="wprm-recipe-ingredient" style="list-style-type : disque ;"> 1/4 cc < span class=" wprm -recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2">(0.25 TL) Cardamom

  • 1/ 4 cĂ c (0.25 cc) < span class="wprm-recipe-ingredients-name">girofle
  • < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1">1/3 Ă  1/2 TL Cayenne pepper
  • < span class=" recett e-wprm -ingredient-unit-system wprm-recipe-ingredient-unit-system-1">1/2 TL (0.5 cĂ c ) curcuma
  • < span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-in-it-system-1">2 < span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2">(2 ) Tomatoes span> hachĂ©
  • 3/4 TL (0.75 cc) ou plus de sel< /span>
  • Preparation

  • Boil the brown chickpeas in 1 cup of water. Discard the water.
  • Pressure Cooking: Pressure Cook chickpeas in 2 cups of water for 20 minutes on stovetop or in electric cooker for 30-35 minutes (manually 30 minutes in Instant Pot). Release the pressure naturally.
  • Heat a small skillet over medium-high heat. Add the coconut and toast for 2-3 minutes until golden brown. Stir occasionally to avoid burning. Stir in 2 tablespoons of water until most of the coconut has broken down and set aside.
  • Heat the oil in a pan on medium heat heat. When hot, add the mustard seeds and let them sizzle. Add the curry leaves and the asafetida and cook for a few seconds. You will stutter, so be careful.
  • Add onion, garlic, ginger and cook until soft. ‘They are translucent.

  • Add the ground spices and mix well. for half a minute. Add the tomatoes and some water and cook until the tomatoes are soft. 5 minutes. Chop larger pieces.
  • Add this mixture, salt and coconut paste to the brown chickpeas (or vice versa, depending on your pan) . size) and simmer over medium heat for 5-10 minutes. Taste and adjust with salt and heat. Add more water if needed.
  • Garnish with coconut. I also usually add a cool temper before serving. Heat the oil in a small pan over medium heat. When the oil is hot, add 1/4 teaspoon mustard seeds and 2 chilies and cook for a few seconds. The seeds begin to burst. Pour it over the chickpea curry. Serve over rice, boiled cereal, or with flatbread, appams, dosas, etc.
  • Prepare the curried chickpeas in a saucepan: soak Soak the chickpeas in lukewarm water for at least 4 hours. Drain and place in a saucepan with 3 cups of water. Partially cover and cook over medium heat for 35-45 minutes or until tender, as desired. Prepare the curry mixture and add to the simmering chickpeas and continue.
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