Black and Yellow Chickpeas in a Sweet and Spicy Sauce


Visit the Indian Food Glossary for information on the ingredients in this recipe
An intense but balanced blend of smoky, hot and pungent flavours 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) and whole urad beans are easily obtained at any Indian grocer, as are black mustard seeds and asafoetida.

Adapted from Raghavan Iyer's 660 Curries, this book is quickly becoming a favourite tool for incredibly fast and easy midweek meal ideas.
Black and yellow chickpeas in a sweet and spicy sauce

1/4 cup dried black chickpeas
1/4 cup dried chickpeas
1/4 cup dried red kidney beans
1/4 cup dried whole
urad beans
2 tablespoons
ghee, or a mixture of butter and olive oil
1 teaspoon black mustard seeds
3 whole dried red chillies
2 teaspoons honey
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon asafoetida
1 large tomato, diced
4 fresh cayenne peppers, slit lengthwise
1 1/2 teaspoons sea salt, or to taste
chopped fresh parsley for garnish


Thoroughly rinse the dried beans together under running water, rubbing them between your palms. Soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain the following day, and cover with several inches of fresh water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and set aside, reserving 1 cup of the rich cooking broth.

Heat the ghee or butter and olive oil mixture over medium-high heat in a medium saucepan. When hot, toss in the mustard seeds and quickly cover with a lid. As soon as the seeds stop popping, about 20 to 30 seconds, remove the pan from the heat. Stir in the dried red chillies, honey, cumin seeds, ground cumin, ground coriander, turmeric and asafoetida, and cook for a minute or so in the hot oil. Now add the tomato and fresh cayenne peppers, and return the pan to the stove. Reduce the heat to medium and cook for 2 minutes. Stir in the beans and the reserved cooking liquid, and simmer for 15 minutes or until a thick sauce has formed.

Season with salt, sprinkle with parsley, and serve hot. Serves 4.

8 comments:

SMN said...

Thats a nice dish..

Ricki said...

I'd never heard of black chickpeas before, but that does sound quick and tasty!

Usha said...

Love the combination of beans used in this curry...looks fantastic !

Mike said...

I bruised my knuckles reaching THROUGH the screen for that bowl. want.

Aparna said...

I just made this curry, Lisa and we enjoyed it. My post is at http://mydiversekitchen.blogspot.com/2009/04/lisas-black-and-yellow-chickpeas-in.html

Suparna said...

Hi Lisa,
Am coming straight from aparna's blog:) I was really tempted by the look of the curry. I'm making this very soon . Thanks a lot for the lovely recipe :)and stunning pic.
God Bless
TC

myspicykitchen said...

Loved the recipe... there are couple of recipes that I bookmarked but not sure if I will be able to try them by end of this month, for T&T.. It is very healthy, delicious and filling too...

Spice Rack said...

Thank you for posting a very good dish, I really love spicy dishes, it really makes me sweat and makes me eat more. Herbs and spices are found in the spice rack and it is not that difficult to prepare. We really need to organize our kitchen by using kitchen shelves and spice racks to have an efficient and faster cooking experience.