660 Curries by Raghavan Iyer is proving to be one of the wisest cookbook investments I have made lately. There is an abundance of easy but deliciously satisfying curry recipes that are ideal for days when you want proper nourishment without the fuss. The extensive chapter on legume curries is one that I continue to explore, as most of my meals are centered around beans and legumes.
Amchoor powder is readily available at Indian grocery stores. It is made from unripe green mangoes that are dried and turned into a powder. It adds a tangy, slightly sour flavor to Indian dishes. If you do not have mango powder on hand, you can substitute the juice from one lime.
|Chickpeas with Mango Powder (Amchoor Chana)|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on November 10, 2008
A simple but wonderfully spicy and tangy tomato chickpea curry
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