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Whilst looking at different recipes for garam masala, I came across a recipe involving brown chickpeas which I love.... The recipe is gluten free and vegan. A link to the website is the title in brown below.
Kerala Kadala Curry
Serves: 4
Ingredients
¾ cup black chickpeas (dried volume)
For kerala garam masala:
½ tsp fennel seeds
2 to 3 strands of mace
1 inch cinnamon
3 cloves
3 pinches of grated nutmeg
For coconut paste:
½ cup grated coconut, tightly packed
¼ cup to ⅓ cup water for grinding coconut
Other ingredients:
⅓ cup chopped shallots
½ inch ginger, chopped
1 or 2 green chilies, chopped
10 to 12 curry leaves
½ tsp black mustard seeds
¼ tsp turmeric powder
½ - 1 tsp red chili powder
1 tsp ground coriander
¼ tsp ground black pepper
2 tbsp coconut oil
1 - 1¼ cups of water (or veg stock)
salt as required
Method
Cooking the chickpeas
To pressure cook the brown chickpeas, rinse and then soak the chickpeas in 2 cups water for 8 to 9 hours or overnight. Put the chickpeas in the pressure cooker and add 2.5 cups of fresh water plus ½ tsp salt.
Mix and pressure cook the chickpeas till they are tender and cooked through.
Alternatively, soak the chickpeas in water overnight and then cook the chickpeas in a covered pan with roughly 3 cups of water and ½ tsp of salt for 1½ - 2 hrs until tender.
To make the coconut paste:
Put the grated coconut in a grinder jar and add ¼ to ⅓ cup water and grind to a smooth paste.
To make the kerala garam masala:
Lightly dry roast the spices being careful not to over roast them. Grind them in a coffee grinder or by hand to a fine powder.
Making the kadala curry:
Heat 2 tbsp coconut oil in a pan.
Add ½ tsp mustard seeds and roast till they start to pop
Add the chopped shallots, stir and saute for a minute.
Then add the ginger, green chilies and curry leaves and saute until the shallots are translucent.
Add the chili powder, ground coriander, pepper and the ground kerala garam masala.
Add ½ - 1 tsp of red chili powder to taste
Stir the masalas very well and saute for a minute on low flame and then add the coconut paste, stir well.
Saute for 4 to 5 minutes on a low flame.
Add the chickpeas along with 1 to 1¼ cups water and stir.
Season as needed
Bring to the boil and some until the sauce reduces a bit. Allowing to stand and reheat will improve the flavour.
Serve over cooked rice.
Kerala Kadala Curry
Serves: 4
Ingredients
¾ cup black chickpeas (dried volume)
For kerala garam masala:
½ tsp fennel seeds
2 to 3 strands of mace
1 inch cinnamon
3 cloves
3 pinches of grated nutmeg
For coconut paste:
½ cup grated coconut, tightly packed
¼ cup to ⅓ cup water for grinding coconut
Other ingredients:
⅓ cup chopped shallots
½ inch ginger, chopped
1 or 2 green chilies, chopped
10 to 12 curry leaves
½ tsp black mustard seeds
¼ tsp turmeric powder
½ - 1 tsp red chili powder
1 tsp ground coriander
¼ tsp ground black pepper
2 tbsp coconut oil
1 - 1¼ cups of water (or veg stock)
salt as required
Method
Cooking the chickpeas
To pressure cook the brown chickpeas, rinse and then soak the chickpeas in 2 cups water for 8 to 9 hours or overnight. Put the chickpeas in the pressure cooker and add 2.5 cups of fresh water plus ½ tsp salt.
Mix and pressure cook the chickpeas till they are tender and cooked through.
Alternatively, soak the chickpeas in water overnight and then cook the chickpeas in a covered pan with roughly 3 cups of water and ½ tsp of salt for 1½ - 2 hrs until tender.
To make the coconut paste:
Put the grated coconut in a grinder jar and add ¼ to ⅓ cup water and grind to a smooth paste.
To make the kerala garam masala:
Lightly dry roast the spices being careful not to over roast them. Grind them in a coffee grinder or by hand to a fine powder.
Making the kadala curry:
Heat 2 tbsp coconut oil in a pan.
Add ½ tsp mustard seeds and roast till they start to pop
Add the chopped shallots, stir and saute for a minute.
Then add the ginger, green chilies and curry leaves and saute until the shallots are translucent.
Add the chili powder, ground coriander, pepper and the ground kerala garam masala.
Add ½ - 1 tsp of red chili powder to taste
Stir the masalas very well and saute for a minute on low flame and then add the coconut paste, stir well.
Saute for 4 to 5 minutes on a low flame.
Add the chickpeas along with 1 to 1¼ cups water and stir.
Season as needed
Bring to the boil and some until the sauce reduces a bit. Allowing to stand and reheat will improve the flavour.
Serve over cooked rice.