Tender Chickpeas in Golden Karhi Sauce

It's Yamuna Devi week here at Lisa's Kitchen. It's no secret to my regular readers how much I adore Ms. Devi's recipes. In fact, her cookbook Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking was my very first introduction to Indian cuisine shortly after I became a vegetarian. Until I received this book as a gift, I'd never even tried traditional Indian cooking. I grew up just outside of a small town north of Toronto with little to offer when it came to fine dining, and my mom, while an excellent cook and baker, didn't really experiment with ethnic foods. I've not turned back since discovering the distinction, flavor and variety that characterizes Indian cuisine and though I enjoy experimenting with various ethnic cuisines, Indian cooking remains my favorite.

I'm starting the week with a tasty chickpea recipe from Lord Krishna's Cuisine. This is not the only cookbook that Yamuna Devi has written, and I own more than one of her wonderful books, but for this week, I'm going to focus on recipes from this cookbook. As I've noted before, I frequently refer to the book as the bible of Indian cooking. Containing recipes of varying complexity, making it perfect for novices and experienced cooks alike, Lord Krishna's Cuisine features over 500 traditional Indian recipes for beans and legumes, grains, breads, vegetables, cheese, chutneys and sauces, snacks and sweets, savories, and beverages, in addition to a very helpful glossary of terms and definitions. Detailed descriptions precede each section and recipe, complete with serving suggestions and information regarding the origins and traditions of the dishes presented. The reader is also treated to many adorable illustrations. Good reading and good eats!

This recipe from North India for chickpeas in a golden karhi sauce has long been one of my favorites. Ms. Devi recommends serving the dish with piquant lemon rice. I served it with her rice and cauliflower pilaf.

Tender Chickpeas in Golden Karhi Sauce (Kabli Chana Karhi)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on February 18, 2008 Plump, tender chickpeas simmered in a golden creamy, spicy and tangy seasoned yogurt sauce Preparation: 20 minutes Cooking time: 1 1/2 to 2 hours Print this recipe Chickpeas: 1 1/4 cups dried chickpeas 1 bay leaf 1 1/2 inch piece cinnamon stick 4 green cardamom pods Karhi sauce: 1/4 cup chickpea flour (besan) 2 cups plain whole fat yogurt 2 cups buttermilk, heavy cream or milk 1 heaping teaspoon ground turmeric 1/2 tablespoon ground coriander 1 teaspoon sea salt, or to taste 8 curry leaves, fresh or dried small handful of fresh cilantro or parsley, chopped Seasoning: small handful of dried whole red chilies 1/2 tablespoon cumin seeds 3 tablespoons ghee, butter or oil Instructions: Rinse the chickpeas and soak overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil over high heat, then add the bay leaf, cinnamon stick and cardamom pods. Reduce the heat to low, cover, and gently simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain the chickpeas, reserving 1/2 cup of the cooking liquid. Remove the cinnamon stick, cardamom pods and bay leaf and set the chickpeas aside. Combine the chickpea flour and water, whey or yogurt, buttermilk, cream or milk, with the turmeric, ground coriander, salt, curry leaves, 1 tablespoon of the fresh cilantro or parsley, and the reserved cooking liquid. Whisk until the mixture is smooth and well blended. Pour the mixture into a large heavy saucepan and bring to a boil over moderate heat, stirring constantly. Reduce the heat to medium-low and simmer for another 20 to 25 minutes, stirring occasionally, until thickened. Add the cooked chickpeas and continue to simmer for another 5 minutes. Cover and remove from heat. Next, prepare the seasoning. In a small saucepan, dry roast the dried red chilies and cumin seeds over moderate heat for a few minutes. Add the ghee, butter or oil, cook for another 2 minutes, and pour the seasonings into the chickpeas. Cover and let the curry sit for a few minutes. Stir in the remaining coriander or parsley and serve hot. Makes 6 servings