Chickpea Curry (corrected)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Beans, Ethnic, Indian, Pressure co | 4 | Servings |
INGREDIENTS
| 1 | T | Butter |
| 1 | t | Cumin seed |
| 1/4 | t | Coriander |
| 1/4 | t | Cardamom |
| 2 | t | Ginger, grated |
| 1 | ds | Cayenne pepper, optional |
| 1 | Stick cinnamon | |
| 1/4 | c | Red bell pepper, diced |
| 1 | qt | Water |
| 1/2 | t | Salt |
| 4 | c | Cooked rice |
| 1 1/2 | c | Chickpeas, dried |
INSTRUCTIONS
Heat butter in cooker. Add cumin seeds and sizzle for 5 seconds. Stir in the remaining ingred. except the salt. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain. and cook for 35-40 min. Reduce pressure with a quick-release. Remove the lid tilting it away from you. If not done cook longer. NOTES : serve over rice or puree it like hummous Recipe by: under pressure Posted to MC-Recipe Digest V1 #1062 by Cbotwin@aol.com on Jan 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 45
Total Fat: 5.3g
Cholesterol: 7.6mg
Sodium: 551.3mg
Potassium: 219mg
Carbohydrates: 57.8g
Fiber: 5.1g
Sugar: <1g
Protein: 8.9g