Monday, December 13, 2004

chick pea curry

OOOOOOooooo I ate too much of this.. it's good but it's quite rich.. you could dilute it even further or use a thinner coconut milk..

1 heaping Tbsp mung dal
1/2 Tbsp black mustard seeds
1 tsp cumin
10 curry leaves
3 dried red chilies
2 onions sliced thinly
4 Tbsp oil
6 -7 canned tomatoes, roughly chopped
2-3 heaping Tbsp Baba's jaffna curry powder
1 1/2 cups thick coconut milk (or a bit less coconut cream)
1 small can chick peas drained and rinsed, half of them crushed up with your hands
2 or 3 lime leaves

Heat the oil and add the mustard seeds, and cumin, and dal. cover the pan and listen for the popping. When they have finished popping add the chilies and curry leaves and cook 30 seconds more. Add the onions and fry on med hi heat until they colour and have softned. Add the curry powder and fry out for for a minute or two. Add the tomatoes and fry on med heat for 10 minutes or so until the paste has thickned. The oil should start to separate by now.
Add the rest of the ingrerdients and add 1 -2 cups of water. season to taste with salt/fish sauce/ soy and stew for 30 minutes or so. This out as you need to adjusting the salt as wanted.

Serve this over noodles or with rice, and garnish with hard boiled eggs cut into 1/4's, deep fried tofu, coriander, blanched green leafy veg. Whatever you do, serve with lots of chili sauce and lime or vinegar.

A good hot sauce: crush green chilies and garlic with a good pinch of salt. Add some finely chopped tomato (a greener tomato is well suited to this), and crush some more. add white vinegar and a bit sugar (not too much), balance for salt.... you can do like me and use a nice dirty mortar and pestle that you used to grind toasted fenugreek seeds.. gives an interesting flavour.


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