| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Sainsbury’s, Sainsbury8 |
6 |
servings |
INGREDIENTS
| 125 |
ml |
Vegetable oil; (4 fl oz) |
| 1 |
ts |
Chilli powder |
| 1/4 |
ts |
Ground turmeric |
| 1 |
ts |
Caraway seeds |
| 500 |
g |
Kabli chana; (chick peas) or kala |
|
|
; chana (brown chick |
|
|
; peas) soaked |
|
|
; overnight in cold |
|
|
; water and drained |
|
|
; (1lb) |
| 1/2 |
tb |
Tamarind paste or lemon juice |
| 1/2 |
ts |
Salt |
| 3 |
|
Garlic cloves; chopped |
| 900 |
|
Ml; (1 1/2-2 pints) hot, (900 to 1200) |
|
|
; water |
| 2 |
|
Fresh green chillies; de-seeded if wished |
|
|
; and chopped |
| 1 |
tb |
Chopped fresh parsley; to garnish |
INSTRUCTIONS
Heat the oil in a large saucepan over a medium heat and cook the
chilli powder, turmeric and caraway seeds for 2-3 minutes.
Add the drained pulses, stir, and cook for 3-5 minutes more, stirring
occasionally.
Mix the tamarind paste, if using, with 4 tablespoons of water and add
to the pan with the salt and garlic.
If using lemon juice, just add it without extra water.
Add the hot water and the chillies, cover tightly and cook over a low
heat for 2 1/2 - 3 hours, until the pulses are tender, stirring
occasionally and adding more water if necessary.
Sprinkle with parsley before serving.
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