LENTIL CHICKPEA CURRY
Ingredients:
- 100g chickpea
- 50g lentil
- 200g mushrooms
- 1 teaspoon extra virgin olive oil (7g)
- 50g onion
- ¼ piece ginger
- ½ green chilli
- 1 cloves garlic
- ½ teaspoon mustard seeds
- 5g leaves curry leaves
- ¼ teaspoon coriander seeds
- ¼ teaspoon fennel seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon red chilli powder
- 1 teaspoon curry powder
- 30g coriander leaves
- 300ml water
- 50ml canned coconut milk
- Salt to taste
Method:
- Soak the chickpea overnight. Heat a pan on medium-low flame and roast the coriander seeds, fennel seeds, red chilli, and cumin seeds for 30 seconds. Grind them to a fine powder. Keep aside.
- Grind onion, ginger, ½ green chilli and garlic to a fine paste. Heat oil in a large pan and add the ground onion paste and stir well. Sauté for 5 to 8 minutes or until golden.
- Once it is done, add the ground masala powder, mustard seeds, turmeric powder and curry leaves and curry powder. Stir-fry for 2 minutes. Add the lentils and rest of the ingredients with water and bring to boil.
- Reduce flame to low. Add coconut milk then simmer for 10 minutes and once the chickpea is cooked and tender, remove from flame. Season with salt and garnish with coriander leaves and ser
Nutrition Facts:
- Calories: 495 Cal
- Protein: 26.2g
- Carbs: 62g
- Fat: 18.2g
