A perfect Ayurvedic style of preparing these Garbanzo beans curry. Comforting spices cooking gently to make a mild curry bean sabzi
1 cup Garbanzo Beans/ Chickpeas whole
1 small tomato
1/2 teaspoon mustard seeds
1.5 teaspoons cumin seeds
2 teaspoons freshly grated ginger
1.5 tablespoons ghee
3/4 cups of chopped celery
1 red dry chilli
1 tablespoon of coriander seeds
1/2 teaspoon of asafetida
1 teaspoon baking soda
2 teaspoons Himalayan rock salt/sea salt
1/2 teaspoon turmeric powder
1 cup chopped cilantro
Process : A night before soak the Garbanzo beans in a ceramic/glass bowl with 5 cups of filtered water. Add 2.5 tbsps of lemon juice and keep it covered near a warm place. The beans should be soaking atleast for 12 hours.
Next day discard the water and give them a rinse. Add beans in the ceramic pot and 5 cups of water alongwith baking soda. Cover with the lid and cook on low to medium heat until the beans turn soft. It will take around 1. 15 hours.
Once beans are soft then simmer down the heat to extremely low and it covered. Ground the coriander seeds and red dry chilli (excluding the seeds) In a skillet add ghee, mustard seeds. Reduce the heat to low and cover with a lid, the mustard seeds will start spluttering and then add the cumin seeds, coriander chilli powder and asafetida. saute on low heat for 30 seconds then add the chopped celery/cabbage. Add few drops of water and cover with a lid. Let the celery cook on low heat for 5 minutes. Then add the chopped tomato and cover with a lid again until the tomatoes softens. Add the ginger and turn off the stove.
Add this sauce mix to the simmering beans. Add salt, turmeric powder and mash the beans with a hand masher or slightly whisk it. Cover and cook on extremely low heat for around 10 minutes. Add 1/2 cup cilantro and cook for another 2 minutes. Turn off the stove and add remaining cilantro. Keep aside covered for few minutes. Serve Hot.
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