Biju made up a Chick Pea Curry the other day and it disappeared pretty quickly! He gave me his recipe (which was hard for him since he doesn't measure!). I tried my hand at it last night and doubled everything so it would last longer. (The recipe listed is already doubled, so you can cut it in half if you don't want as much.) It tastes a bit different than what he made, but it was still good. He says you could use just about any bean with this (we've used kidney beans in the past). The base is also what he uses for Boiled Egg Curry (see the end of the post for how to make this version).
2 T. Oil (we use canola)
1/2 T. Mustard Seed
2 Red (purple!) Onions, chopped
1 28-oz. can Diced Tomatoes
1/2 T. Turmeric
1 T. Garam Masala
3/4 T. Cumin
1 T. Corriander
Salt to taste
3 cans chick peas (garbanzo beans) - drained, rinsed
1 Bunch Cilantro, rinsed well, chopped
Start cooking rice with your preferred method (we use our rice cooker).
Heat a dutch oven to med/med high heat, add oil. When oil is hot, add mustard seeds. Once seeds have popped, add in the onions and cook until tender. Stir in diced tomatoes and cook for about a minute. Add turmeric, garam masala, cumin, coriander and salt:
Mix well and cook for about 3 minutes. Stir in the garbanzo beans and about a half a can of water (more or less, depending on your preference). Cook about 10 minutes. Add in the chopped cilantro...
... and cook for another 5 minutes.
Serve over rice.
And if this applies to you, try to keep the kids off the table when you call them in to eat!
For the Egg Curry.... boil your eggs when you start cooking rice. Instead of adding the chick peas, peel your eggs, put a couple slits in them, then immerse them in the tomato/onion base. You can serve this over rice, too, but it goes really well with Idli (My mother-in-law gave me a recipe for this but it is quite involved and I've yet to make them! I REALLY want to try making them if I can get my courage up.) Sometimes I just take our regular sandwich bread (whole wheat) and eat the Egg Curry with that.