Sweet and Sour Chickpeas and Kidney Beans

Khatte Meethe Chanay

Preparation info

  • Makes

    6 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Dark brown, hot-sweet, and highly tart, this sauce blankets two kinds of beans, chickpeas and kidney beans, both quite widely used in northern Indian cuisine. I often serve this as an appetizer curry with a basket of naan, either store-bought or homemade, cut into small wedges. Dunk the naan in the addictive sauce, or spoon the legumes over the naan pieces. You will notice that you can’t just eat one, which is fine because this is a healthy alternativ