The belly rules the mind … Check This Amazing Recipe: Anardana chana (pomegranate and chickpea curry)
How to Make Anardana chana (pomegranate and chickpea curry)
Preparation time:
overnight
Cooking time:
1 to 2 hours
Serves:
Serves 4
Dietary:
Vegetarian
Ingredients
- 200g/7oz dried chickpeas
- 100g/3½oz chana dal
- 2 tbsp sunflower oil
- 2 onions
- 3cm/1¼in fresh root ginger
- 1½ tsp cumin
- 1 cinnamon
- 2 black cardamoms
- 2–3 cloves
- 1 small green chilli
- 1 tsp salt
- 1½ tbsp anardana powder (crushed pomegranate), or 1 tbsp pomegranate molasses
- 1 tsp garam masala
- 50g/1¾oz pomegranate
- handful coriander
Method
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Drain the chickpeas and place in a saucepan. Cover with water and bring to the boil. Reduce the heat and simmer for 45 minutes, or until tender. Drain and set aside.
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Meanwhile, heat the oil in a heavy bottomed saucepan over a medium heat. When hot, add the onions and cook for a few minutes until starting to soften. Add the ginger, spices, chilli and salt.
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Drain the chana dal and add to the pan with 400ml/14fl oz water. Bring to the boil, then simmer for 35–40 minutes, or until the dal is tender. Add a little more water if needed.
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Stir in the anardana, garam masala and chickpeas, heat through and adjust the seasoning.
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To serve, pick out the whole spices if you wish and garnish with the coriander and pomegranate seeds.
