Sunday, April 1, 2012

Black chickpeas and Radish curry/Mullangi Senagalu kura

Radish and chickpeas is one of those greatest combinations. Dry curries with radish are quite rare, but this one is unique. If suffering from hair loss, Radish is a great solution as it aids hair nourishment.

Preparation time: 25-30 mins

Serves: 2


Radish (Mooli/Mullangi) 1

Black chickpeas (Kaala channa/ Senagalu) 1 cup
Onion 1
Tomato 1
Red chillies 2
Refined cooking oil 4 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Curry leaves 4-5
Chopped coriander 2 tsp
Tamarind paste 1/2 tsp
Red chilli powder 1 tsp
Pinch of turmeric (Haldi/Pasupu)
Pinch of asafoetida (Hing/Inguva)
Salt to taste


Wash and soak the black chickpeas overnight.

Soak a blob of tamarind, extract the juice and set aside (if tamarind paste is unavailable).

Wash, peel and cut the radish into cubes. Chop the onion and tomato.

Pressure cook together the chickpeas and radish to 3 whistles. Alternatively boil or microwave cook until soft that is for around 20 mins.

Drain off any excess water and set aside. (This water can be used later for any rasams or sambars.)

In a pan/kadai (Bandli/mukudu), heat oil and add a few red chilies and cumin seeds. As they splutter, add the curry leaves, coriander and a pinch each of turmeric and asafoetida.

Add the onions and fry until golden brown. Add the tomatoes and cook until soft.

Add the cooked radish and black chickpeas, tamarind paste and salt to taste and mix.

Add a tsp of red chilli powder and garam masala/rasam powder (optional) and mix. While the garam masala gives a North Indian tinge, the rasam powder will give a south Indian flavor. Just red chilli powder too is a great taste.

Leave for 2 mins for the curry to get evenly spiced.

Black chickpeas and radish curry is a dry Indian bread supplement and makes a great combo with plain rice. High on nutrition content, it is an ideal inclusion in day-to-day menus.


Rajnish said...

lovely. thanks for the recipe.

Pratnee said...

Thank you Rajnish:)

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