Red Chickpea Curry (without onion, ginger or garlic)

A protein packed vegetarian dish that is full of flavor. This red chickpea curry without onion, ginger, garlic is really special. You just need rice to go with it.

The recipe is a quick and easy one with ingredients that are readily available at home. You just need to soak the chickpeas overnight for best results.

Based on the Satvik diet, this red chickpea curry with yogurt is one that you will most certainly add to your collection of recipes.

Plan it for a lazy day or for a party and you will really enjoy it. Both cooking and eating!

Click the link below for the video recipe:

RED CHICKPEA CURRY                                                              Serves 3 to 4

Ingredients:

Red Chickpea/ Lal Chana(soaked in water overnight)  – 1 ½ cup

Cumin seeds – ½ tsp

Asafoetida/Hing – a pinch

Green chilies chopped – 1 or 2

Red chili pdr – ½ tsp

Coriander pdr – 1 tsp

Turmeric/ Haldi pdr – ¼ tsp

Ghee – 3 tblsp

Garam Masala pdr – ½ tsp

Coriander leaves – for garnish

Mix to a batter with water:

Yogurt/Curd (beaten) – ½ cup

Gram flour/Besan (dry roasted) – 2  tblsp

Coriander pdr – ½ tsp

Dry mango pdr/ Aamchur – ½ tsp

Salt – ½ tsp

Method:

1.    Mix the yogurt with the spices and form a thick paste. Add about ½ to ¾ cups of water and form a thin batter. Keep it aside.

2.    Boil the chickpeas in a pressure cooker till they are done. Drain and reserve the water.

3.    Heat the ghee in a pan. Add in the cumin seeds followed by the asafetida and the chopped green chilies. Fry briefly.

4.    Add in the coriander pdr, turmeric pdr and red chili pdr. Lower the heat and cook the spices briefly.

5.    Add in the yogurt – gram flour batter into the pan. Mix well and cook stirring continuously till the gravy starts to thicken. Add in 1 to  1 ½ cups of water and mix well. Cook on low heat till the gravy comes to a boil.

6.    Remove ½ cup of chickpeas and crush them.  Add in the whole and crushed chickpeas into the gravy. Mix well. Add in about a cup of the chickpea water that was reserved. Let it come to a boil.

7.    Cover with a lid and cook on low medium heat for about 3 minutes. Check and adjust the seasoning.

8.    After 3 mins give it a mix. Add in a whole green chili and cover it again for 2 mins.

9.    The gravy will thicken slightly and the ghee will start floating on top.

10. Sprinkle with garam masala and mix well.

11. Drizzle with ghee and garnish with green coriander leaves. Serve hot with rice.

© Rinki’s Kitchen 2018