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Spicy Chick Peas and Kidney Beans
   
   

Ingredients

1          cup cooked chick peas or from the cane
1          cup cooked kidney beans or from the cane

For Sauce 

½         cup tomato chopped
½         cup chopped onion  
¼         teaspoon chili powder (according to taste)
3          teaspoons coriander powder
¼         teaspoon turmeric powder
¼         teaspoon garam masala
1          teaspoon mango powder (amchur) or 1 tablespoon  lemon juice                                  
1          teaspoon salt (according to taste)
1          cup water
           
For seasoning (tarka)      

1          bay leaf
2          tablespoons  oil
½         teaspoon cumin seeds
1          tablespoon chopped ginger (optional )

For Garnish

2         tablespoons chopped  coriander leaves

Method

Blend all the ingredients for sauce into a paste.  In a 2 quart pan, heat oil, add seasoning and fry for few seconds.  Add all the paste and cook for 4 minutes on medium low heat.

Add kidney beans  and chick pea  and water.  Cook for 10 minutes.  If you want more liquid add ½ cup of water. Garnish with coriander leaves.  Serve warm with bread or rice.

Not:  If you do not want to make sauce, cook onion first for 3 minutes, then add tomatoes and all the spices, cook for 3 minutes. Then add water and chick pea and kidney beans and cook for 8 minutes.

PREPARATION TIME    10 min     COOKING TIME    15 min         SERVES   4

   
   
 
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