Chole Curry (Chickpea / Garbanzo Bean Curry)

[print-me]

Prep: 15 min :: Cook Time: 30 min :: Serves: 10-15

Ingredients

• 4 tablespoons oil (extra-virgin olive oil, or ghee, or other)
• 1 teaspoon mustard seeds
• 1 small yellow onion, diced
• 2 – 3 cloves garlic, minced
• 1/2 teaspoon cumin seeds
• 3 cans (15-oz.) of garbanzo beans (chickpeas), rinsed and drained
• 1 can (15-oz.) crushed tomatoes (fire-roasted if you can find it)
• 2-1/2 cups vegetable broth (plus more if needed during cooking)
• 2 teaspoons kosher salt (plus more to taste)
• 1-1/2 tablespoons curry powder
• 1 tablespoon garam masala
• 3 bay leaves
• 1 cinnamon stick (optional)
• 1/4 teaspoon chopped fresh rosemary (optional)
• 2 teaspoons dried parsley flakes (or 1-1/2 tbs fresh chopped parsley)
• Fresh cracked black pepper
• 1 Squeeze of fresh lemon (about 1 teaspoon)

Heat oil in a large pot over medium heat. Add mustard seeds and cover pot with lid to retain any popping seeds. Cook seeds for about 1 minute (until you hear them begin to sizzle and pop a little). Uncover pot and add cumin seeds, onion and garlic; and sauté about 5 – 8 minutes (until onions begin to become translucent). Note: As always, do not burn the garlic – otherwise start over.

Add the rinsed and drained beans to the pot along with the crushed tomatoes (juice included). Stir and next add the broth, curry powder, garam masala powder, salt, bay leaves, cinnamon stick and rosemary.

Stir contents well, cover pot and increase heat to medium high. Once the contents of the pot reach a hard simmer or low boil, reduce the heat to medium low, cover pot and simmer stirring occasionally. Add additional broth if curry becomes too thick. It should neither be too soupy nor pasty.

After simmering for 20 minutes or so, add parsley, black pepper and lemon juice. Stir and taste for flavor. Add additional salt or curry powder if desired. Simmer on low for an additional 10 – 15 minutes. Serve over rice or with flat bread and enjoy!

Note: You can use dried garbanzo beans as well, just soak them over night and simmer longer (more broth or water needed) until the beans are tender. Canned beans are acceptable; just use a quality natural foods brand that doesn’t include preservatives and is a bpa-free lined can or box. I used Whole Food’s 365 Organic Garbanzo Beans.

ENERGETICS
Drying, Warming,
PK-, V+

© Copyright Tesia Love. www.tesialove.com

Pullao (Fragrant Basmati Rice)

[print-me]   Prep: 5 min :: Cook Time: 15 min :: Serves: 5 (recipe can be easily doubled) Adapted from a mutter pulao recipe by Sudhir Seth of Passage to India

Ingredients

• 1 cup basmati rice
• 2 tablespoons oil (canola, ghee, or other)
• 1/4 teaspoon cumin seeds
• 5 cloves
• 6 green cardamom pods
• 10 whole black peppercorns
• 1 cinnamon stick
• 1 bay leaf
• 1-1/5 cups water (plus more for rinsing and soaking)
• 1 teaspoon salt

In a large bowl, rinse and drain (wash) rice 3 – 4 times with lukewarm water, then in the same bowl, cover rice in lukewarm water and set aside. Heat oil over medium heat in a medium sauce pan and add cumin seeds. After about 15 – 30 seconds, seeds will begin to sizzle. Immediately add other spices and sauté for about 1 minute. Add 1-1/2 cups water to pot and raise heat to bring water to a boil. Drain soaking rice and add rice to the boiling water. Allow water to come back to a boil, stir once, then cover pot. Reduce heat to low and simmer for 15 minutes. Remove covered pot from heat and set aside for 5 minutes. Fluff rice and serve. Note: The pre-washing the rice removes excess starch and results in separated, fluffy rice. ENERGETICS Sweet, Grounding, Warming VP-, K+ (in excess) © Copyright Tesia Love. www.tesialove.com