I always use the same basic dry rub for pulled pork.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 1 hr 35 mins |
| Servings: | 6 |
Ingredients
- 1 cup dried black chickpeas (garbanzo beans)
- 1 ½ teaspoons salt, divided
- ½ teaspoon baking soda
- 1 quart water
- 1 onion, chopped
- 1 clove garlic, chopped, or more to taste
- 1 (1 inch) piece chopped fresh ginger
- 3 tablespoons water
- 3 tablespoons vegetable oil
- ¼ teaspoon cumin seeds
- 2 pinches asafoetida powder
- 4 potatoes, peeled and quartered
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 2 cups water
- 3 tablespoons tamarind paste, or more to taste
Instructions
- Sort and clean chickpeas and wash them under cold water; drain. Combine chickpeas, 1/2 teaspoon salt, and baking soda in a large bowl; add 1 quart water. Soak chickpeas for 24 hours; drain.
- Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.
- Heat oil in a 4-quart pot over medium-high heat. Add cumin seeds and asafoetida; cook and stir until asafoetida expands and cumin seeds darken, about 1 minute. Stir in onion paste, taking great care to avoid splattering. Cook and stir until well mixed and fragrant, about 5 minutes.
- Stir chickpeas, potatoes, remaining 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring to a boil and cover the pot; reduce heat and gently simmer for 1 hour.
- Stir in tamarind paste. Continue cooking, stirring occasionally, for 10 minutes more.
- Nutrition data for this recipe includes the full amount of soaking water with salt and baking soda. The actual amount consumed will vary.
Reviews
Was great curry
Fragrant and flavourful dish that doesn’t hide the taste of the black chana. Lovely served with roti. Thank you for the recipe.