材料:
- 鹰嘴豆 – 2½ 杯(350克)
- 盐 – 2½茶匙
- 干辣椒 – 2条
- 古方酵素 – 4汤匙
- 油 – 6汤匙
- 洋葱 – 2 粒
- 蒜米 – 5 瓣
- 黄姜粉 – ½ 茶匙
- 咖喱粉 (含有印度香料) – 1汤匙
做法:
- 洗净沥干的鹰嘴豆。加入古方酵素浸泡隔夜。
- 将鹰嘴豆, 水和古方酵素放入一个锅内煮滚。焖一小时半或直到鹰嘴豆软。
- 将洋葱切碎。在锅中将油高火煮热,然后加入切碎的洋葱和蒜米。炒8-10分钟,或煮到洋葱转褐色香味出来。再加入干辣椒。继续炒5-6分钟。
- 再放入咖喱粉,黄姜煮约30秒。放入鹰嘴豆和2茶匙盐,继续煮。煮到柔暖20分钟。在此期间翻炒几下。
Ingredients :
- 2 ½ cup (350 g) chickpeas
- 2 ½ teaspoons salt
- 2 dried hot chili
- 4 tbs Classic Enzyme
- 6 tbs vegetable oil
- 2 medium onions
- 5 clove of garlic
- ½ tsp turmeric powder
- 1 tsp curry powder (include all Indian spices)
Method:
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Wash and drain the chickpeas. Soak the chickpeas with Classic Enzyme overnight.
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Put the chickpeas, Classic Enzyme and water into a pot and bring to a boil. As they come to a boil, reduce to lower heat, and simmer gently for an hour and a half, or until chickpeas are tender.
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Finely chop the onions. Heat the oil in a pot over medium-high flame. When hot, add the chopped onions. Stir and fry for 8-10 minutes, or until the onion bits develop reddish-brown spots. Add the dried hot chili. Continue to stir and fry another 5-6 minutes.
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Put in the curry powder and turmeric. Stir and cook for about 30 seconds.
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Now put in the drained chickpeas and 2 teaspoons of salt. Stir and bring to a simmer. Cover, turn the heat to low, and cook very gently for 20 minutes. Stir a few times during this period.
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