Kabuli Chana Ko Tarkari - Nepali Chickpea Curry
Nepali food is highly influenced from it's neighbouring countries, India, Tibet and China. This Chickpea Curry is totally influenced by the North Indian style of cooking, but the cooking itself has Nepali simplicity and touch of a special taste, which makes it different from it's Indian counterpart. I first had this dish at a small hotel in a remote corner of the Historical City of Lumbini. I loved the food, served in traditional setting, on a Bell Metal plate and bowls by the ladies of the hotel owners family. It made the simple food taste much more tastier. You can, like me, easily make this dish a part of your Indian Kitchen and enjoy it with fresh Chapati, unleavened Indian flat bread.
Preparation Time : Overnight for soaking dry beans, 15 minutes
Cooking Time : 20 minutes for boiling, 20 minutes for cooking
Difficulty : Easy
Serves : 4 - 6
- 5 cups cooked Chickpeas/Garbanzo beans, drained but keep the cooking liquid
- 2 cups chopped Tomatoes
- Vegetable Oil (you can use any vegetable oil, I generally use sunflower oil)
- 1 large or 2 medium Onions, chopped
- 2 Garlic cloves, grated
- Thumb-sized piece of Ginger, peeled and grated
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala (the packaged ones are good enough)
- 1 teaspoon Cumin, ground
- 1 teaspoon Coriander, ground
- Salt to taste
- Chili powder to taste (I use around 1/2 teaspoon)
- 2 tablespoons fresh Lemon juice
- 1/2 cup fresh Cilantro/Coriander leaves, chopped
Method :1) Soak dried Chickpeas in water overnight and then boil in a pressure cooker, with sufficient water for two whistles, or till boiled soft yet retaining the shape. You can also use canned Garbanzo Beans, drained.
2) Drain the boiled peas and keep the liquid aside for later use. In case you use canned beans, keep a sufficient amount of Vegetable broth handy.
3) Heat a large frying pan over medium - high flame. When well heater add vegetable oil and fry the onions and garlic until the onion pieces become translucent.
4) Add the grated ginger and cook the mixture for a couple of more minutes. Then add the turmeric, garam masala, cumin, coriander, and the salt. Stir and cook for a couple of minutes.
6) Add some of the cooking juices from the chickpeas, to stop the spices getting burnt. Keep cooking for about 3 minutes, till the spices are no longer raw, and the tomatoes get incorporated.
7) Add some more liquid, about a cup. Let everything simmer for about ten minutes until the juices are reduced enough to your preference.
9) Now the Kabuli Chana Ko Tarkari is ready. Serve it hot with fresh Chapati and few roundels of freshly cut onions and enjoy with your family.