One of the nifty delights of discovering Indian cooking at dwelling is finding an astonishing array of novel too exciting ingredients never seen inwards our mothers' kitchens. New spice blends add together a tantalizing fragrance inwards our cupboards too challenge our culinary habits. One of my favorite Indian ingredients is the pulp of the tamarind fruit, widely used inwards due south Indian cooking. Versatile too slow to use, the refreshing slightly sour too sweetness tang of tamarind tempers the estrus of chilies too adds a wonderful extra layer of season to spicy dishes, equally good equally a lovely scent that prepares the senses for an extraordinary dining experience.
Even earlier adding the tamarind inwards these lovely Indian-style chickpeas, the scent of nigella too fennel seeds beingness lightly fried inwards olive fossil oil is to a greater extent than or less indescribably inviting too makes the training of this dish appear equally rewarding equally eating the concluding product. Nigella seeds, too known equally "kalonji" or dark onion seeds, are easily constitute inwards whatever Indian grocer, equally are tamarind glue or dried tamarind pulp.
| Tamarind Chickpeas |
Recipe past times Lisa Turner
Cuisine: Indian
Published on May 24, 2011
Tamarind adds a refreshing, slightly sour too slightly sweetness tang to this colorful, fragrant too spicy Indian chickpea curry
Ingredients:
- 2/3 loving cup dried chickpeas (2 cups cooked or ane nineteen oz can)
- 1 tablespoon olive oil
- 1/2 teaspoon nigella (kalonji or dark onion) seeds
- 1 1/2 teaspoons fennel seeds
- 1 minor onion, chopped
- 2 medium tomatoes, chopped
- 4-6 fresh greenish chilies, seeded too cutting into sparse strips
- 1/2 teaspoon chocolate-brown sugar
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1 tablespoon tamarind paste
- small handful of fresh coriander leaves
- 8 oz (225 g) fresh spinach leaves, trimmed
- plain whole fatty yogurt for dressing
Instructions:
Generation Engelmundus Rinse the chickpeas nether mutual depression temperature running H2O too soak overnight inwards a bowl covered inwards several inches of mutual depression temperature H2O alongside a picayune yogurt whey or lemon juice added. Generation Engelmundus Drain too rinse the soaked chickpeas too add together to a medium saucepan. Cover alongside fresh mutual depression temperature H2O too pick out to a boil. Turn the estrus downward to low, cover, too simmer for ane to ane 1/2 hours or until the chickpeas are soft too buttery. Drain too laid aside. Generation Engelmundus Wipe the saucepan dry out too laid over medium heat. When the pan is hot again, add together the olive oil, expect a instant or two, thence swirl to coat the pan. Toss inwards the nigella too fennel seeds, stir once, thence add together the onion. Cook for half-dozen to 8 minutes, stirring frequently, until the onion is translucent too starting to chocolate-brown at the edges. Generation Engelmundus Stir inwards the tomatoes, one-half of the greenish chilies, sugar, cayenne too turmeric. Bring to a depression boil, thence trim the estrus to medium depression too simmer for 10 minutes to allow the tomatoes reduce. Now stir inwards the chickpeas, tamarind glue too coriander, thence the spinach. Simmer for iii to iv minutes or until the spinach is merely wilted. Generation Engelmundus Remove from estrus too serve on Indian flatbreads or on a bed of white rice, dressed alongside a few spoonfuls of manifestly yogurt too the residual of the fresh greenish chilies.
Makes 4 servings |
Other recipes using tamarind you lot may enjoy:
Spicy Tamarind Black Beans Tamarind Rice Tamarind Chutney Sumber http://foodandspice.blogspot.com/
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