Prabhupada’s Chickpeas in Golden Karhi Sauce

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

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.

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.

 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.

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.

This is what it should look like.

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

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

The sauce has now been cooking for about 15 minutes.

Now add the chickpeas and continue cooking.

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.

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

I served this dish with a side of Potato Pakoras.

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