This is an easy and rather mild South Indian chickpea and vegetable curry — at least according to my standards of mild as regular readers who visit this space know that I do enjoy fiery dishes. It is an ideal addition to meals anytime of year, a delicious solution for using up leftover vegetables, and if you happen to be having it on a winter day, an effective cure for those cold weather chills. This is my idea of comfort food.
Poriyal or palya are dry-textured vegetable curries that make for an elegant starter or side dish, usually tempered with aromatic seeds and spices. This one is rather substantial because of the addition of plump chickpeas and I served it as a main. All you need to balance out the meal are some savory rice and urad dal pancakes, or hot fresh cooked basmati rice and perhaps a lightly dressed leafy green salad and some pleasant background ambience to complete the experience.
This is my contribution to this month's My Legume Love Affair, a most popular event celebrating legumes started by Susan of The Well Seasoned Cook and hosted this time by the mistress herself. There are some changes afoot so stay tuned.
I'm also sharing this with Ricki's Wellness Weekend.
|Chickpea Mixed Vegetable Poriyal|
|Recipe by Lisa Turner|
Published on January 18, 2013
Simple, nourishing and delicious lightly spiced chickpea and mixed vegetable curry
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More chickpea dishes from Lisa's spicy vegetarian kitchen you are sure to enjoy:
Chickpeas with White and Wild Rice, Cranberries and Spices
Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)
Chickpeas in a Tomato and Tamarind Gravy with Spices
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