Bengal Gram Curry

And India won today at cricket on 24the March. We beat the Australians, ending their world cup hegemony. I was so pleased that I told my partner to try me as nothing would upset me, although, he was also reminded not to push his luck. I am looking forward to the semi-final, the India Pakistan game, or the third world war. I was in high spirits and I decided to end the day with some nice spicy lentil curry. My pantry always has dried beans, and as long as you have tomatoes and spices, you can always whip up something hearty. Chickpeas are very versatile legumes. You have the Bengal gram which I refer to as “Kala Channa,” garbanzo beans which I refer to as “Kabuli Chana,” and the yellow split legume known as “Chana dal,” It is easy to find garbanzo beans in a tinned or dry form; however, the other two are only available at Indian grocery stores. Garbanzo beans can be made in various ways; the two most popular versions being “Cholay”or “Chana Masala,” with gravy, and “Pindi Chana,” which is dry and does not include the ubiquitous combination of onions and tomatoes. Bengal Gram or Kala Chana can also be made dry and goes well with “Puris.” However, this recipe is spicy and has gravy, and works well with rice and yoghurt. I personally like the beans with heavy spices; the beans are quite robust on their own the meatiness of the beans contrasts very well with a spicy gravy or dry spices. I made this curry yesterday, and I quite liked the balance of flavors as compared to my previous efforts.

! ½ cup of Bengal Gram soaked over night
2 cloves garlic
1” piece ginger
2 green chilies
2 tspn Chana masala
1 tspn coriander
½ tspn turmeric
1 large onion
Cumin seeds
Two tomatoes
salt

1.
2. Blend the following - tomatoes, green chilies, ginger, and garlic.
3. Chop the onions finely. Heat the oil, add the cumin seeds, when they splutter add the onions. Fry the onions till they are brown. This is important for the color and depth of the dish.
4. Add the tomato blend. Keep sautéing. When the mixture is almost a paste add the spices.
5. Now add some water and the Bengal Gram.
6. Let the mixture simmer for 15 minutes. Adjust water and salt.