Name: Black and Yellow Chickpeas with Red Chiles (Mirchi Waale Kala Aur Kabuli Chana)
Yield: Makes 4 cups
Cuisine: India
Ingredients: ¼ cup whole black lentils (sabud urad); ¼ cup dried chickpeas; ¼ cup dried black chickpeas; 1 tablespoon Garlic Paste; 1 medium-size red onion, coarsely chopped; 6 to 8 dried red Thai or cayenne chiles, to taste, stems removed; 10 whole cloves; 4 green or white cardamom pods; 2 cinnamon sticks (each 3 inches long), broken into smaller pieces; 2 tablespoons Ginger Paste; ¼ cup dried kidney beans; 2 teaspoons coarse kosher or sea salt; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; ¼ cup heavy (whipping) cream or half-and-half; 2 tablespoons Ghee or canola oil; 2 tablespoons tomato paste; ½ teaspoon ground turmeric

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A protein powerhouse, this curry is like a hearty vegetarian chili—ladled over steaming white rice, it’s perfect for that icy winter night. For a creamier alternative, I have served this atop a mound of buttered mashed potatoes in small bowls, as the soup course of an elegant multi-course curry dinner.

Ingredients

¼ cup dried black chickpeas
¼ cup dried chickpeas
¼ cup

Method

Place the chickpeas, kidney beans, and lentils in a medium-size bowl. Fill the bowl halfway with water and rinse the legumes by rubbing them between your fingertips. The water will become slightly cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with hot water and let it sit at room temperature,

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Ingredients

Method

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