Chana Saag (Chickpea and Spinach Curry)
- Number of Servings: 6
Ingredients
1 cup dried chickpeas 1/2 cup chickpea flour 2 teaspoons olive oil 1 small onion, chopped 1 small clove garlic, crushed 3 - 4 fresh green chilies, seeded and minced 1-inch piece ginger, minced 1 teaspoon ground cardamom a few cloves 1 teaspoon turmeric 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds 2 teaspoons ground coriander 1-inch piece cinnamon stick 2 dried whole red chilies 1/2 teaspoon cayenne 1/2 teaspoon asafoetida dash of chili powder generous handful of dried curry leaves 1 pound spinach, washed and trimmed 1 large tomato, chopped 2 teaspoons garam masala 2 cups plain yogurt, whisked 1 teaspoon sea salt
Rinse the chickpeas under cold running water and soak overnight in several inches of cold water with a little yogurt whey or lemon juiced added. Drain the chickpeas, transfer to a heavy-bottomed pan, and cover with several inches of fresh cold water. Bring to a boil, cover, and simmer for 1 1/2 hours or until the chickpeas are buttery soft. Drain and set aside.
Meanwhile, dry roast the chickpea flour in a pan on medium-low heat, stirring or tossing frequently, for 5 - 10 minutes or until the chickpea flour has darkened a shade or two and is fragrant.
Heat the olive oil in a large pot over medium heat. When hot, stir and fry the onions for 6 - 8 minutes or until golden brown. Now add the fresh chilies, garlic and ginger and stir and fry for a minute or two. Toss in the ground cardamon, cloves, turmeric, cumin seeds, fenugreek seeds, coriander, cinnamon stick, dried chilies, cayenne, asafoetida and chili powder. Stir and fry for a few minutes.
Now add the curry leaves, stir and pack in the spinach and cook until it is wilted. Add the chickpeas and the tomato and cover and simmer for a few minutes. Next mix in the garam masala, whisked yogurt and dry-roasted chickpea flour. Take care to stir often for 5 - 10 minutes. Add the salt, stir, remove the cinnamon stick and serve on a bed of hot fresh white rice.
Serving Size: 6
Meanwhile, dry roast the chickpea flour in a pan on medium-low heat, stirring or tossing frequently, for 5 - 10 minutes or until the chickpea flour has darkened a shade or two and is fragrant.
Heat the olive oil in a large pot over medium heat. When hot, stir and fry the onions for 6 - 8 minutes or until golden brown. Now add the fresh chilies, garlic and ginger and stir and fry for a minute or two. Toss in the ground cardamon, cloves, turmeric, cumin seeds, fenugreek seeds, coriander, cinnamon stick, dried chilies, cayenne, asafoetida and chili powder. Stir and fry for a few minutes.
Now add the curry leaves, stir and pack in the spinach and cook until it is wilted. Add the chickpeas and the tomato and cover and simmer for a few minutes. Next mix in the garam masala, whisked yogurt and dry-roasted chickpea flour. Take care to stir often for 5 - 10 minutes. Add the salt, stir, remove the cinnamon stick and serve on a bed of hot fresh white rice.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 263.1
- Total Fat: 5.0 g
- Cholesterol: 4.9 mg
- Sodium: 800.0 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 7.7 g
- Protein: 14.3 g
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