Chickpea Tamarind Curry with Potatoes

Ingredients

• 1 cup dried chickpeas (soaked overnight, washed and drained)
• 1 1/2 cup water (to pressure cook)
• Salt to taste
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 tablespoon cumin powder
• 1/2 tablespoon rice flour
• 1/2 cup water
• 2 tablespoons tamarind pulp
• 1/2 cup hot water
• 1 tablespoon coconut oil (or any cooking oil)
• 1 teaspoon mustard seeds
• curry leaves
• 1 medium onion (chopped finely (optional))
• 1 teaspoon ginger garlic paste
• 1 large potato (chopped into chunks)
• Salt to taste

Instructions

1. 1

   --- Pressure cook ---

2. 2

   Pressure cook: Add the chickpeas, water and salt into a pressure cooker and pressure cook for 4 to 5 whistles on medium flame. You can also use an Instant Pot at high for 35 mins and NR. You may skip this cooking part and use roughly 2 cups of canned chickpeas.

3. 3

   --- Prepare the curry paste ---

4. 4

   Prepare the curry paste: Add all the spice powders along with the rice flour in a small bowl. Stir in the water and mix thoroughly to a smooth paste. Keep this aside for later use.

5. 5

   --- Prepare the tamarind extract ---

6. 6

   Prepare the tamarind extract: Add the tamarind pulp into a heatproof bowl and pour hot boiling water over it. Keep covered until required. Strain and use in the curry.

7. 7

   --- Prepare the curry ---

8. 8

   Prepare the curry: Heat oil in a deep saucepot on a medium flame. Add mustard seeds and let them splutter. Next, add the curry leaves and fry until crisp. Then, add chopped onion if using and saute until translucent. Next, add ginger garlic paste or freshly chopped and saute until no longer raw.

9. 9

   Prepare the curry: Dump all the boiled chickpeas along with enough water from the cooker. Bring this to a full boil.

10. 10

    Prepare the curry: Reduce the flame to low and stir in the prepared curry paste along with the chopped potatoes. Add more water and salt to taste and boil until the potatoes are cooked through.

11. 11

    Prepare the curry: Stir in the prepared tamarind extract juice and salt to taste. Bring to a boil, simmer for a few minutes and switch off.

12. 12

    Serve hot with rice. Refrigerate any leftover covered.