Chickpeas in a Coconut Milk Karhi Sauce | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

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Chickpeas in a Coconut Milk Karhi Sauce

A treasured dish for a few years in my kitchen, I made a decision to combine issues up a bit with a vegan model of this recipe for Tender Chickpeas in Golden Karhi Sauce. Karhi or Kadhi sauce is a creamy gravy with the first base being chickpea flour to thicken the sauce. Historically made with yogurt and buttermilk which ends up in a barely bitter taste, the sauce is often thinner when such savories corresponding to pakoras or kofta are featured, and generally served with rice and/or Indian flatbreads on the facet, corresponding to roti or paratha. I’ve used chickpeas to fill out the dish on this case, and as an alternative of yogurt and cream, I used coconut milk, and minimize down on the quantity of liquid used for a barely thicker sauce. It isn’t fairly as bitter, however in order for you a barely extra bitter style, then take into account including a scant teaspoon of amchoor energy or just a few teaspoons of lemon juice close to the tip of the cooking time. I believe I would like this model even higher than the unique one, however both method, whether or not you want to use yogurt or coconut milk, it is a dish that very effectively may develop into a staple one in your kitchen too.

One other benefit of this dish is the convenience of preparation. With little chopping, it comes collectively in hardly anytime in any respect, particularly when you skip utilizing dried chickpeas, although with a little bit planning the night time earlier than, I like to recommend utilizing dried beans, as they’re extra economical and higher for you, as sadly so many canned varieties embody salt or different preservatives, and I a lot desire including my very own seasonings.

Chickpeas in a Coconut Milk Karhi SauceChickpeas in a Coconut Milk Karhi Sauce
Recipe by
Delicacies: Indian
Printed on March 10, 2021

Tender chickpeas simmered in a golden, fragrant and creamy spiced coconut milk gravy — a easy and stylish Indian dish

Preparation: 10 minutes
Cooking time: 1 hour 40 minutes to 2 hours

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Chickpeas:

  • 1 1/14 cups dried chickpeas
  • 1 bay leaf
  • 1 1/2-inch piece cinnamon stick
  • 4 inexperienced or gentle crushed black cardamon pods

Karhi sauce:

  • 1/4 cup chickpea flour (besan)
  • 2 1/3 cups (560 mL or 19 oz) coconut milk
  • 1 teaspoon floor turmeric
  • 1/2 tablespooon floor coriander
  • 1/2 teaspoon floor cumin
  • 1/2 teaspoon asafetida
  • small handful of dried curry leaves, crumbled
  • 1/4 to 1/3 cup contemporary parsley, trimmed and chopped
  • 1 teaspoon sea salt, or extra to style

Tempering:

  • 3 to 4 dried complete pink chilies
  • 1/2 tablespoon cumin seeds
  • 2 tablespoons ghee or oil

Directions:

  • Rinse the chickpeas and soak for 8 hours or in a single day in sufficient water to cowl. Drain and rinse, switch to a big saucepan, and canopy with a number of inches of contemporary water. Carry to a boil over excessive warmth, then add the bay leaf, cinnamon stick and cardamon pods. Cut back the warmth to medium-low, cowl, and gently simmer for 1 to 1 1/2 hours till the chickpeas are comfortable and tender. Drain and discard the cinnamon stick, bay leaf and cardamon pods. Put aside.

  • In a big heavy-bottomed saucepan, whisk collectively the chickpea flour, coconut milk, turmeric, coriander, cumin, asafetida, and curry leaves. Carry to a boil over medium warmth, whisking frequently. Cut back the warmth to medium-low, and simmer for one more 20 minutes, stirring sometimes, till thickened. Stir within the cooked chickpeas and half the parsley, and proceed to simmer for one more 5 minutes, including a little bit of water if the combination appears too thick. Cowl the pan and take away the warmth.

  • For the tempering, in a small unoiled saucepan, roast the chilies and cumin seeds over medium-low warmth till they darken just a few shades. Add the ghee or oil and stir for one more couple of minutes. Pour the tempering into the chickpeas, add the salt, rapidly stir, cowl, flip off the warmth, and let sit for one more 5 minutes.

  • Stir within the remaining parsley and serve sizzling with contemporary cooked white rice or your favourite Indian flatbreads.

Makes 4 to six servings

Different Indian-inspired chickpea dishes to strive from Lisa’s Vegetarian Kitchen:
Gujarati Black Chickpea Curry
Spicy Bitter Chickpea Masala
Chickpeas Smothered in a Tangy Tomato Gravy
Chickpeas in a Creamy Coconut Tamarind Gravy

Chickpeas in a Coconut Karhi Sauce

Audio Accompaniment: Joachim Spieth – Cahaya Bulan


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