Name: Gujarati-Style Black and Yellow Chickpeas with a Spicy-Sweet Sauce (Kala Aur Kabuli Chana)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 2 red Thai or cayenne chiles; ½ teaspoon ground asafetida; 1 teaspoon black or yellow mustard seeds; 2 teaspoon cumin seeds; 1 teaspoon left whole, 1 teaspoon ground; 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut in half lengthwise (do not remove the seeds); 1 large tomato, cored and finely chopped; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 2 tablespoons Ghee or canola oil; ¼ cup dried red kidney beans; ¼ cup whole black lentils (sabud urad); ¼ cup dried chickpeas; ¼ cup dried black chickpeas; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon coriander seeds, ground; 2 teaspoons white granulated sugar; ½ teaspoon ground turmeric

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I sampled a rendition of this dal at the home of my childhood friend Pinank on a recent visit to Mumbai. His mother, an exceptional cook and compassionate being, filled my stainless steel bowl with this spicy-rich curry and made sure there was an unending supply of her famous handkerchief-thin rotlis, smothered with ghee, to go with it. No matter how tight my traveling schedule may be, when I am in India, I always make time for a meal at her table. With fare like thi