Chana Ghassi | Mangalorean-Style Indian Chickpea Curry
(0)
35 min
Quick
Sezamo
O călătorie culinară în sudul Indiei cu acest Chana Ghassi autentic din regiunea Mangalore. Boabele fragede de năut sunt învăluite într-un sos bogat și catifelat, preparat dintr-o pastă aromată de nucă de cocos rumenită cu semințe de coriandru, chimion, turmeric și ardei. Echilibrat cu o notă proaspătă de lămâie și servit alături de orez basmati bob cu bob, acest preparat aduce căldură și savoare exotică la masa ta.
Ingredients
Preparation method
Preparing the ingredients and coconut paste
Rinse the canned chickpeas under cold running water and drain them in a sieve. Finely chop the red onion, and finely grate the garlic cloves and freshly peeled ginger.
In a dry pan, add the grated coconut along with the ground coriander and ground cumin. Toast over low heat for 2-3 minutes, stirring constantly, until the coconut flakes turn golden and fragrant. Transfer them to a small blender with 50 ml of lukewarm water and blend until you get a smooth, thick paste.
Cooking the Chana Ghassi curry
In a large saucepan, heat the coconut oil over medium heat. Add the chopped red onion and sauté for 4-5 minutes until nicely softened. Add the grated garlic and ginger, cooking for 1 minute until fragrant.
Chef's tip
For a slightly spicy kick, add half a finely chopped green chilli along with the ginger and garlic.
If you prefer an even creamier sauce, lightly mash a few chickpeas with a fork directly in the pot towards the end of cooking.
27 min
Quick
