Fresh chickpea Kurma ( Garbanzo Beans Kurma)

Fresh chickpeas (Garbanzo beans) has many good qualities. It does not grow in cans but in pods. They are bright green in fresh pods. The beans will start to dry in their pods and become dried chickpeas which is very famous and available in all stores. But the fresh peas has a peculiar taste. 

Shelling out the chickpea from its pods are the tough job in this dish but it worth the time spent. Chickpea offers a starchy, buttery and a mild bean flavor that is both sweet and nutty. Chickpea have less protein value when compared to others, and also have a slightly higher fat content. Chickpeas contains folate, magnesium and insoluble fiber to help support healthy digestion. 

Lets do it....

Ingredients:

Chickpeas - 1 cup (shelled out)
Onion - 1 medium chopped
Potato - 1 cubed
Cloves - 2
Cinnamon - 1 inch stick
Briyani leaf - 2
Turmeric powder - pinch
Salt as required
oil 2 tbsp
Butter - 1 tbsp
Coriander to garnish

To grind:

Coconut - 3 tbsp (shredded)
Green chilli - 2 (as per spice level)
Cumin seeds - 1 tsp
Cashew - 10 nos
Ginger - 1 inch
Garlic - 2

Preparation:

1) Shell out the chickpeas from its pods and wash it under running water and keep it aside.

2) Grind all the ingredients under to grind section. Make a fine paste adding little water.

3) Heat a cooker and add oil. Once heated add cloves, cinnamon, briyani leaves.

4) Then add chopped onions and cook it until translucent. Add in cubed potato, salt and turmeric powder and mix well.

5) Now add in the washed chickpeas and the ground coconut paste. Mix well and add required salt and water.

6) Add a tbsp of butter and allow it to melt. Close the lid and pressure cook it in high until 1 st whistle.

7) Cook another 5 - 7 mins in medium low heat.

8) Once the pressure is released from cooker transfer it to a serving bowl and garnish it with fresh coriander leaves.

Notes:

1) You can add kasa kasa (soaked in water) while grinding coconut paste.

2) Butter is an option. If you not want to add butter add in extra 2 tbsp of oil.

3) You can also use red chili in place of green chili. Red chili gives a different color to kurma.

4) You can also grind clove, cinnamon with coconut. But not the briyani leaf.


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