Prabhupada's Chickpeas in Golden Karhi Sauce

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  • Serves: 4
  • Author: Bhaktin Christina
  • Visits: 25591
Prabhupada's Chickpeas in Golden Karhi Sauce


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".



• 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


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


  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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