Dals Recipes - Chick Peas with Tamarind Recipe

Ingredients

• 500g/18 oz chick peas (garbanzos), soaked overnight

• 50g/2 oz/1/3 cup yellow split peas, cleaned

• 2.8l/5 pts/12 cups water

• 2.5ml/1/2 tsp bicarbonate of soda (baking soda)

• salt

• 75ml/5 tbsp oil or ghee

• 5ml/1 tsp cumin seeds

• 3 large cloves garlic, crushed

• 2.5cm/1 in ginger root, chopped

• 1 large onion, finely chopped

• 10ml/2 tsp ground coriander (cilantro)

• 5ml/1 tsp ground roasted cumin

• 5ml/1 tsp garam masala

• 2.5ml/1/2 tsp ground turmeric

• 2.5ml/1/2 tsp ground red chili

• 400g/14 oz canned tomatoes

• 10ml/2 tsp tamarind pulp

Garnish

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

• 2.5ml/1/2 tsp garam masala

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Method:

1. Place the chick peas, split peas, bicarbonate of soda, salt and water in a large pan. If you do not have a pan large enough, add the water gradually.

2. Bring to the boil, skim off any scum and simmer over a medium heat for 1 hour 20 minutes until the chick peas are tender. Drain.

3. Meanwhile, heat the oil in a heavy-based pan and fry the cumin seeds until lightly browned. Add the garlic, ginger and onion and fry over a medium heat until golden brown.

4. Stir in the coriander, cumin, garam masala, turmeric and chili. Stir in the tomatoes and cook until all the water has been absorbed and the oil appears on the top of the mixture.

5. Add the tamarind pulp and cook until all the liquid has been absorbed. Stir in the cooked chick peas and simmer over a medium heat for a further 20 minutes until the mixture thickens.

6. Sprinkle with the garnish ingredients and serve hot with Nan, tamarind chutney, potato curry and a chopped onion, cucumber and tomato salad.