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Prep Time: 720 Minutes Cook Time: 50 Minutes |
Ready In: 770 Minutes Servings: 6 |
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My husband, who is from India, absolutely loves this dish. I hope you will, too! Ingredients:
2 cups dried garbanzo beans, soaked overnight |
2 red onions, chopped |
2 tablespoons ginger-garlic paste |
2 teaspoons chili powder |
1 teaspoon cayenne pepper |
1/2 tablespoon turmeric powder |
1 teaspoon red chili pepper flakes |
2 teaspoons chana garam masala powder |
2 large tomatoes, chopped |
3/4 tablespoon salt |
3 tablespoons oil (for frying) |
2 tablespoons freshly grated coconut |
3 whole shallots, diced |
Directions:
1. Blend the shallots and grated coconut until you have a fine paste. Set aside.
2. Drain the soaked garbanzo beans and place in pressure cooker with 6 cups of water for about 2 whistles. Drain and set the beans aside. Save the liquid!
3. In a large stock pot (I use a 6-quart), heat the oil over medium heat and fry the red onions until golden. Add the ginger-garlic paste and cook for about 1-2 minutes. Add the turmeric powder, chili powder, cayenne pepper, and red pepper flakes and stir for about 30 seconds. Add the chopped tomatoes and cook until the tomatoes become paste-like (about 10 minutes). Keep stirring to keep mixture from sticking to pan.
4. Stir in salt. Add the garbanzo beans with 2 - 2 1/2 cups of the saved liquid. Simmer for 5 minutes, uncovered.
5. Stir in the paste from Step #1. Add another 3/4 cup of liquid and allow it to boil, then simmer for 10 minutes uncovered.
6. Remove from heat. You can serve this over basmati rice or enjoy it with naan.
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