I was flipping through my recipe books the other day and came across this recipe which I had almost forgotten. I had discovered this unusual recipe by chance couple of years back. It had piqued my interest and I had tried it out on a whim, not really sure how it would turn out. To my complete surprise, the recipe was absolutely incredible. A sure shot winner, hands down!! I made it several times in quick succession, for entertaining as also for regular meals. I am so excited to share this recipe today with all of you out there who love to try out delicious new recipes.
This recipe varies from other chickpeas or red kidney beans curries. Not just because it combines chickpeas, red kidney beans and red lentils, but because it does away with onions, which is a vital part of most curries. The thickness of the curry comes not from onions but the lentils, thereby increasing the nutritive value of the dish and also making it a healthier option. For the many in India who do not eat onion and garlic this is an ideal recipe. Although I have added garlic, one can do without it too. One can serve this dish with rice, chapati (Indian flatbread) or just on it's own. How you choose to enjoy it is your choice!
Ingredients:
1/2 cup kabuli chana ( chickpeas)
1/2 cup rajma ( red kidney beans)
1/4 cup lal masoor dal (red lentils)
1 tea spoon ginger garlic paste (optional)
1 tomato, finely chopped
2 table spoon tomato puree
1 tea spoon tamarind paste
Salt to taste
1/2 tea spoon red chilly powder
1/2 tea spoon cumin powder
1/2 tea spoon dried ginger powder
2 table spoon oil
1 onion, chopped fine, for garnish
coriander and mint leaves, chopped fine, for garnish
Lemon slices, for garnish
Method: Soak chickpeas and red kidney beans overnight in plenty of water. Soak red lentils in water for 30 minutes. Wash well and put to boil with 2-3 cups of fresh water...enough to cover the chickpeas and beans. If cooking in pressure cooker, lower flame after first whistle and let it cook on low flame for 5 minutes. If cooking in pan, let it cook till soft but not mushy. Keep aside. Chop tomatoes, onions, coriander and mint leaves. Cut slices of lemon.
In a heavy bottom pan heat oil and add tomato and ginger garlic paste. Stir for about a minute. Add tomato puree and the spice powders: red chilly powder, cumin powder, ginger powder and salt. Saute till tomato is completely mashed and mixture leaves oil. Invert the boiled chickpeas, red kidney beans and red lentils with the water they were boiled in. Also add the tamarind paste. Simmer for a few minutes on low flame till right consistency of curry is reached. Switch off flame. Serve hot garnished with finely chopped onion, mint and coriander leaves and lemon slices.
If you like you can add Chana Masala Powder or Garam Masala ( whole spices) Powder to make it spicier.
Interesting - will try it out. However I feel the kidney beans you are blessed with in Africa might give your dish a bit more of an edge - that rajma is absolutely delicious. Anyway will try it out and get back to you on the results.
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