Subru Uncle's Flavorful Chickpea Curry
This Chickpea Curry is a family favorite that brings warmth and comfort to the table. Taught to me by Subru Uncle, who dedicated over a decade to mastering the culinary arts, this recipe encapsulates the rich flavors of traditional Indian cooking. The blend of chickpeas with aromatic spices and the tanginess from fresh tamarind juice creates a delectable dish that pairs perfectly with naan, rice, or even a crusty bread. Whether it’s a festive gathering or a cozy weeknight dinner, this curry is sure to impress everyone. Embrace the taste of home with every bite and make lasting memories around the dinner table.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
chickpeas
2 cups (soaked overnight in plenty of water)
onions
4 small (peeled, washed and finely chopped)
garlic cloves
5-6 (peeled, washed and finely chopped)
fresh ginger
2 inches (peeled, washed and finely chopped)
green chili
1-2 medium (washed, ends trimmed and slit)
cumin seed
1 tablespoon (whole)
pure Wesson canola oil
4 tablespoons (for cooking)
turmeric powder
1 1/2 teaspoons (for seasoning)
coriander powder
3 teaspoons (for seasoning)
bay leaves
2 (torn into pieces)
baking powder
1/2 teaspoon (to soften chickpeas if not soaked)
water
1/4 cup (to cook tomatoes)
tomatoes
2 medium (washed, peeled and finely chopped)
red chili powder
3/4 teaspoon (for seasoning)
salt
3 teaspoons (to taste)
garam masala powder
1 teaspoon (for seasoning)
tamarind juice
1/2 cup (prepared from soaked tamarind)
Instructions
1
Soak the chickpeas overnight in a large pot with ample water to ensure they have room to expand.
2
Drain the soaked chickpeas, rinse them thoroughly under cold water, and place them back in the pot with fresh water. Bring to a boil.
3
If the chickpeas weren't soaked overnight, add baking powder to speed up the cooking process, then bring to a boil until tender.
4
Once cooked, remove from heat and set aside.
5
In a large pot, heat the canola oil over high heat until shimmering.
6
Add the cumin seeds and allow them to crackle.
7
Tear bay leaves into two parts and add them to the oil. Sauté for 10 seconds to release their aroma.
8
Introduce the chopped ginger, garlic, onions, and green chili to the pot. Stir-fry on medium heat until the onions turn golden and the raw aroma disperses.
9
Sprinkle in the turmeric, red chili, and coriander powders. Mix well and continue to sauté for an additional 5 minutes.
10
Add the chopped tomatoes and blend them into the mixture. Cook on medium heat for 5 minutes until the tomatoes break down.
11
Pour in 1/4 cup of water, stir, and increase the heat to high. Cook until the tomatoes become completely mushy, creating a thick sauce.
12
Season the mixture with 3 teaspoons of salt and adjust to taste.
13
Stir in the prepared tamarind juice and sprinkle the garam masala powder. Blend until combined.
14
Fold in the cooked chickpeas, 1 1/2 cups of water, and about 1 1/4 cups of the reserved chickpea cooking water. Mix well.
15
Bring the pot to a rolling boil and let it cook for an additional 10 minutes to meld the flavors.
16
Once cooked, remove the pot from heat. Garnish with fresh coriander leaves and serve hot alongside your choice of parathas, rice, rotis, or a nice slice of bread with yogurt on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Who taught this Chickpea Curry recipe?
The recipe was taught by Subru Uncle, who spent over a decade mastering culinary arts.
What is the main ingredient of this curry?
The main ingredient is 2 cups of chickpeas, soaked overnight.
How long should the chickpeas be soaked?
Chickpeas should be soaked overnight in a large pot with ample water.
What can I do if I forgot to soak the chickpeas overnight?
You can add 1/2 teaspoon of baking powder to the water while boiling to speed up the softening process.
How many onions are required for this recipe?
The recipe calls for 4 small onions, peeled, washed, and finely chopped.
What type of oil is recommended for cooking?
Pure Wesson canola oil is recommended.
When should the cumin seeds be added?
Add the cumin seeds to the canola oil once it is heated over high heat and shimmering.
How should the bay leaves be prepared?
Tear the 2 bay leaves into two parts before adding them to the oil.
How long do I sauté the bay leaves?
Sauté them for approximately 10 seconds to release their aroma.
What aromatics are stir-fried with the onions?
Chopped ginger, garlic, and green chili are stir-fried along with the onions.
How do I know when the onions are properly cooked?
The onions are ready when they turn golden and the raw aroma has dispersed.
Which dry spices are added after the onions are golden?
Turmeric powder, red chili powder, and coriander powder are added at this stage.
How much turmeric powder is used?
The recipe uses 1 1/2 teaspoons of turmeric powder.
How much coriander powder is needed?
You will need 3 teaspoons of coriander powder.
How long should the dry spices be sautéed?
Sauté the spice mixture for an additional 5 minutes.
How many tomatoes are used in the curry?
The recipe uses 2 medium tomatoes, washed, peeled, and finely chopped.
Why is 1/4 cup of water added to the tomatoes?
Water is added to help the tomatoes break down completely into a thick, mushy sauce.
How much salt is recommended for this recipe?
The recipe suggests 3 teaspoons of salt, adjusted to your personal taste.
What gives the curry its characteristic tanginess?
1/2 cup of tamarind juice provides the tanginess.
When is the garam masala powder added?
Stir in the garam masala powder along with the tamarind juice after the tomato base is ready.
How much reserved chickpea water is used in the final simmer?
Approximately 1 1/4 cups of the reserved chickpea cooking water is folded back into the pot.
How long is the final cooking stage?
The pot should be brought to a rolling boil and cooked for 10 minutes to meld the flavors.
What is the recommended garnish for the dish?
Garnish the finished curry with fresh coriander leaves.
What are the best side dishes for this curry?
It pairs perfectly with naan, rice, rotis, parathas, or a slice of crusty bread.
Is this recipe suitable for vegans?
Yes, this recipe is vegan as it uses plant-based ingredients and canola oil.
How many garlic cloves are required?
The recipe calls for 5-6 peeled and finely chopped garlic cloves.
How much fresh ginger is needed?
You need 2 inches of fresh ginger, peeled and finely chopped.
What type of green chili is used?
1-2 medium green chilies, washed and slit, are used for heat.
How much red chili powder is in the recipe?
The recipe uses 3/4 teaspoon of red chili powder.
What is the serving suggestion regarding yogurt?
The instructions suggest serving the curry with a side of yogurt for balance.