Sunday 21 January 2018

Kala Chana Masala

Now that we have a pressure cooker, I can finally cook black chickpeas (and all sorts of other dried legumes) in a reasonable amount of time. So exciting!

Kala Chana Masala
Slightly adapted from 660 Curries
1 c. dried black chickpeas
6 green cardamom pods
2 (Indian) bay leaves
2 cinnamon sticks
4 Tbsp. canola oil
1/2 c. shredded dried unsweetened coconut
1 Tbsp. coriander seeds
4 dried red Thai chiles
1 tsp. mustard seeds
15-20 curry fresh curry leaves
1 tsp. coarse sea salt
1 tsp. cornstarch

1. Rinse the chickpeas several times. Drain. Then cover with hot water and let soak (at room temperature), covered, overnight.
2. Drain the chickpeas and transfer to a pressure cooker. Add 3 c. water, cardamom pods, bay leaves, and cinnamon sticks. Cook at high pressure for 1 hour + 15 minute natural release.
3. While the chickpeas are cooking, toast the coconut, coriander, and chiles in 2 Tbsp. of oil over medium-high heat.
4. Puree the toasted coconut blend with 1/2 c. water and set aside.
5. Pop the mustard seeds in the remaining 2 Tbsp. of oil.
6. Once the mustard seeds have stopped popping, immediately remove from heat and add the fresh curry leaves. Let them sizzle for a moment, then set aside.
7. Once the chickpeas have finished cooking, stir in the coconut puree and the spice/oil mixture. Rinse out the blender jar with another 1/2 c. water and add that as well.
8. Stir in the salt.
9. Simmer, uncovered, over medium heat for 15 minutes.
10. If you would like a thicker sauce: Combine 1 tsp. of cornstarch with 2 Tbsp. cold water. Stir the starch slurry into the curry and allow to cook for another 5 minutes.
11. Serve over rice or, as Iyer suggests, with cornbread.

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