Delicious Divali Dish - Curried Channa and Alloo (Chickpeas and Potato)
  Debbie Bachu Ragoonath
FOOD
November 2018

Divali or Deepavali is a very auspicious event that has many aspects associated with the celebration. Delicious dishes are served during the festivities. Here are a  recipe for one popular dish to help you enjoy the occasion.

 

Curried Channa and Alloo (Chickpeas and Potatoes)

Serves 8

Ingredients:

2 cups of channa (chick peas) soaked overnight

2 tbsp cooking oil

1 ½ tsp. minced garlic

1 ½ tsp. culantro /  bandania / chadon beni (shado beni)  minced

1 ½ tsp. chive minced

¼ cup chopped onion

½ tsp ginger minced

1 medium pimento pepper chopped

3 tbsp grinded geera/cumin seeds

2 tbsp. curry powder

¼ tsp. saffron powder

10 oz. peeled, 3” cubed potatoes

2 tsp salt to taste

¼ black pepper

2 ¼ cups of water

1 cup coconut milk

 

Method:

  • Season soaked channa with ½ tsp. garlic, culantro, pimento, ginger, saffron, black pepper, salt and 1 tbsp curry powder. Mix together and allow to marinate for 30 to 45 minutes.

  • Heat oil in a heavy pot and add onions. Sauté until golden brown. Add garlic.

  • Mix remaining curry powder with ¼ cup water, add to oil and cook for 2 minutes; add cilantro and chive. Cook for 2 minutes stirring continuously.

  • Add channa and cook for 5 minutes. Stir until coated with curry.

  • Add potatoes and stir well for 2 minutes.

  • Add hot water and coconut milk, bring to a boil, then reduce heat and simmer for 45 minutes until water is reduced and mixture is tender and thick. Adjust salt and pepper to taste.

 

 

 

 

 

 

 

By: Debbie Bachu Ragoonath | FOOD | November 2018


Trending