It's Yamuna Devi week here at Lisa's Kitchen. It's no secret to my regular readers how much I adore Ms. Devi's recipes. In fact, her cookbook Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking was my very first introduction to Indian cuisine shortly after I became a vegetarian. Until I received this book as a gift, I'd never even tried traditional Indian cooking. I grew up just outside of a small town north of Toronto with little to offer when it came to fine dining, and my mom, while an excellent cook and baker, didn't really experiment with ethnic foods. I've not turned back since discovering the distinction, flavor and variety that characterizes Indian cuisine and though I enjoy experimenting with various ethnic cuisines, Indian cooking remains my favorite.
I'm starting the week with a tasty chickpea recipe from Lord Krishna's Cuisine. This is not the only cookbook that Yamuna Devi has written, and I own more than one of her wonderful books, but for this week, I'm going to focus on recipes from this cookbook. As I've noted before, I frequently refer to the book as the bible of Indian cooking. Containing recipes of varying complexity, making it perfect for novices and experienced cooks alike, Lord Krishna's Cuisine features over 500 traditional Indian recipes for beans and legumes, grains, breads, vegetables, cheese, chutneys and sauces, snacks and sweets, savories, and beverages, in addition to a very helpful glossary of terms and definitions. Detailed descriptions precede each section and recipe, complete with serving suggestions and information regarding the origins and traditions of the dishes presented. The reader is also treated to many adorable illustrations. Good reading and good eats!
This recipe from North India for Chickpeas in a Golden Karhi Sauce has long been one of my favorites. Ms. Devi recommends serving the dish with piquant lemon rice. I served it with her rice and cauliflower pilaf.
|Tender Chickpeas in Golden Karhi Sauce (Kabli Chana Karhi)|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on February 18, 2008
Plump, tender chickpeas simmered in a golden creamy, spicy and tangy seasoned yogurt sauce
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