Prabhupada's Chickpeas in Golden Karhi Sauce

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  • Serves: 4
  • Author: Bhaktin Christina
  • Visits: 25501
Prabhupada's Chickpeas in Golden Karhi Sauce

Description

A wonderful dish that Śrīla Prabhupāda taught his young disciple Yamuna Devi in 1966. This recipe was taken from Yamuna Devi's cookbook, "Lord Krishna's Cuisine, The Art of Indian Vegetarian Cooking".

Ingredients

Ingredients:

• 1 bay leaf
• one small piece cinnamon stick
• 2 whole cardamom pods
• 5 tablespoons sifted chickpea flour
• 2½ cups water
• 2 cups yogurt or buttermilk
• ¾ teaspoon turmeric
• 2 teaspoons coriander powder
• 1 teaspoon salt
• 10 fresh curry leaves
• 2 tablespoons finely chopped fresh coriander
• 3 cups cooked chickpeas

Seasoning:

• 2 tablespoons ghee
• 2 teaspoons cumin seeds
• 2 small dried red chilies

Method

  1. Get your spice ingredients together for cooking the chickpeas: Bay leaf, cinnamon and whole cardamom pods.

  2. Place the chickpeas along with the bay leaf, cinnamon and whole cardamom pods in a pressure cooker with water about 1 inch higher than the chickpeas . Cook for about 20-25 minutes.

  3. Afterwards drain the chickpeas through a strainer and reserving 1/2 cup of the cooking water. Remove all the spice bits from the chickpeas and set aside.

  4.  Now it is time to prepare the sauce. Whisk the chickpea flour in a bowl with a few tablespoons of the water to form a smooth batter.

  5. Gradually whisk in the rest of the water, yogurt, turmeric, coriander powder, salt, curry leaves, half the fresh coriander and the 1/2 cup of the chickpea cooking water.

  6. This is what it should look like.

  7. Next heat the mixture, stirring often, in a heavy saucepan over medium heat.

  8. When it boils, reduce the heat slightly, and simmer for 10-15 minutes or until the sauce has thickened.

  9. The sauce has now been cooking for about 15 minutes.

  10. Now add the chickpeas and continue cooking.

  11. Seasoning: heat the ghee in a small saucepan over moderate heat. When fairly hot, drop in the cumin seeds and dried chili, and fry until the cumin seeds turn a rich brown color. Then pour the seasonings into the karhi and fold in the remaining fresh coriander.

  12. Let the sauce cool a little and this is what it should look like. Nice and creamy!

  13. I served this dish with a side of Potato Pakoras.

    Now you are ready to offer to Kṛṣṇa with love and devotion! Haribol!

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