Savory chickpeas in tangy tomato glaze (Tamatar kabli chana usal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 74) by Yamuna Devi

  • curry leaves
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute peanut oil for ghee, lemon juice for chat masala, coriander leaves for parsley, and limes for lemons. Dried chickpeas must soak in water 8 hours to overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-fried whole wheat bread (Paratha); Deep-fried baby potatoes in seasoned yogurt broth (Aloo dum); Rice flour dosa with cashews and mustard seeds (Maida dosa)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for ghee, lemon juice for chat masala, coriander leaves for parsley, and limes for lemons. Dried chickpeas must soak in water 8 hours to overnight.

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