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香辣鹰嘴豆 | Chickpeas Curry

 

香辣鹰嘴豆 Chickpeas Curry 2香辣鹰嘴豆 Chickpeas Curry

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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

  1. 洗净沥干的鹰嘴豆。加入古方酵素浸泡隔夜。
  2. 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。
  3. 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。
  4. 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。

 

香辣鹰嘴豆 Chickpeas CurryChickpeas Curry

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:

  1. Wash and drain the chickpeas.  Soak the chickpeas with Classic Enzyme overnight.

  2. 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.

  3. 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.

  4. Put in the curry powder and turmeric.  Stir and cook for about 30 seconds.

  5. 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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