Channa (Chickpeas) Curry should have been done with chickpeas (garbanzo beans); BUT
this was tweaked and done with black beans. As an alternative, the dish turns out quite different in terms of taste and flavor, not undermining its deliciousness fortunately.
Was it luck? NO. The traditional spices used for Channa Masala or Channa Curry really help to bring everything together.
Indian-Style Black Bean Curry
Ingredients: 1 can black beans, rinsed with water and drain away the water; 2 potatoes, cut to bite-sizes; 1 carrot, to bite-sizes; 1/2 big onion, finely diced; 2 large tomatoes, sliced to wedges; 1tbsp cumin seeds, 1/2tsp fenugreek seeds; 1-2 tbsp masala powder; dried chili, 1-2 springs of curry leaves
Directions: Aromatize the cumin, fenugreek, curry leaves, then dried chili, then onions and tomatoes. When the onions turn translucent, add about 2-3 small bowls of water, and allow the mixture to come to a boil. Then add carrot and potatoes and allow the mixture to come to a boil again. Then turn down to low-medium heat, add the beans and allow to simmer for 8-10 minutes. Sea salt to taste.
Sharing this soup with Souper Sunday .
Are you getting ready to ease into Fall ?
Tag: black beans, black beans curry, vegetarian
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