An intense but balanced blend of smoky, hot and pungent flavors from fried spices, fresh and dried hot peppers, and mustard seeds popped in hot oil complements an earthy and buttery mixture of beans in this simple but beautiful and fragrant Indian-style chili. Black chickpeas (actually brown) have a fuller and chewier texture and deeper earthier flavor than yellow chickpeas. The combination of these two peas with red kidney beans and creamy urad beans provides wonderful contrasts in color and texture. Black chickpeas and whole urad beans are easily obtained at any Indian grocer, as are brown mustard seeds and asafetida.
Adapted from Raghavan Iyer's 660 Curries, this book is quickly becoming a favorite tool for incredibly fast and easy midweek meal ideas.
|Black and Yellow Chickpeas in a Sweet and Spicy Sauce|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on November 30, 2008
Colorful, rich and hearty Indian four-bean "chili" with a smoky and zesty blend of spices