Black chickpeas with a coconut-chile sauce (Kala chana masala) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 339) by Raghavan Iyer

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

Accompaniments: Ivy gourd with pomegranate and mango powder (Tindora masaledaar); Ridged luffa squash with onion and cilantro (Toori nu shaak)

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

  • jenburkholder on October 24, 2020

    Notes say: very good, warm and autumnal, used ground cinnamon to taste (I don't keep sticks around), didn't make paste and just left with texture.

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