Black and Yellow Chickpeas with Red Chiles

Mirchi Waale Kala Aur Kabuli Chana

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

  1. 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,