One of the things I love about reading cookbooks and learning the cuisine of different cultures is learning the different ways of going about creating a dish.
For example, it was only a few years ago that I learned, reading a Chinese cookbook, that when adding soy sauce to the wok, I should pour it straight onto the hot wok and allow it to deglaze for a few seconds before tossing it with your veg or meat or tofu or whatever.
I really know very little about Indian food or culture, I'll admit it.
Everything I know about Indian food, I've learned from cookbooks and the Indian Oven. Once upon a time, the Indian Oven was on campus, and it was splendid (it's still good, it's just not the same). It's where I learned to love lamb, and curry, and Flying Horse beer. Husband and I used to be able the share an order of lamb korma, spice-level medium, along with their hot and feather-soft naan and get out the door for $13. Oh, we were so young and skinny then.
What I love about Indian cooking is that you start with a bang. You start with hot clarified butter and add your spices, when everything is fragrant and pasty you add your onions and more butter! This isn't a slow process, it happens fast and smoky and amazing-smelling. And then, you add everything else. And simmer, and then add cream, and yogurt, and pour everything over rice.
At least, that's how I do it. And, I do believe I've just mentioned that I know nothing about Indian cooking, so you can take that all for what it's worth.
Here's something I think is really interesting; I first heard it on NPR, I think, but unfortunately I can't find it, and I can't find a source to back it up, so I might have totally made it up. Please forgive my ignorance of other cultures and religions, and enlighten me if you can. Anyway, what I heard is that in Hindi culture, you don't taste as you go when cooking, because the first serving is always reserved for the god of the house. So, the cooking is done by smell and sound, and not by taste. I was really struck by that concept. And, just as I can't imagine cooking without tasting as I go, the woman being interviewed for the story couldn't fathom tasting anything before the fist of the finished product had been offered to her god.
So. You can buy curried chick peas from a can, but why would you? They only take 5 hours to make on your own, and they are infinitely better. They might be the single best vegetarian entree I am capable of making from scratch.
Don't let the five hours scare you. It's mostly inactive.
First up, some ground rules. If you are going to try this recipe, you must follow 2 rules: do not, under any circumstances, used canned chickpeas. You just won't get the same texture or depth of flavor. Secondly, do not even think of using fat free yogurt. You can. not. cook. with fat free yogurt. It breaks. Just save yourself the heartbreak and buy the full-fat stuff. This recipe isn't light anyway, so there's no point in skimping here.
Curried Chick Peas - serves 4ish, as an entree
1 1/2 cups dried chick peas
1/4 cup ghee, plus more as needed (Indian clarified butter; see note at bottom)
2-3 T yellow curry powder
1 tsp red pepper flakes, or to taste
1 large onion, cut into slivers
2 cups water from the chick pea cooking
1/2 cup cream
1 cup full fat, plain yogurt (I like to use strained Greek style yogurt, such as Fage)
salt
I like to use the quick soak method, because I am impatient. Place the chickpeas in a sauce pan and cover them with lots of water. Heat over high heat until boiling, cover and turn the heat off. Let the peas at room temperature for an hour, and then drain and fill the pot with water again. Bring to a simmer and allow them to simmer, uncovered, until they are soft; about 2 hours or so; you might have to add more water as it evaporates. They should remain a little toothsome; they will have texture versus the mushy canned variety.
Once the peas are almost finished cooking, get started on the curry. Strain the peas, reserving the cooking liquid in a bowl.
Heat half of the ghee in a large saute pan over medium-high heat. Once it has melted and is very hot, add the curry powder and the red pepper flakes. Stir very well to ensure the curry powder is completely integrated into the butter. Once the mixture is very fragrant, add the remaining ghee and the onions. Stir everything until the onions are completely covered in the curry mixture - you might have to add a pinch more ghee. Cook for about 6 minutes, or until the onions have begun to brown and soften. Slowly add the pea cooking water, stirring constantly to avoid clumping. Add a good pinch of salt. Allow the mixture to come to a boil and then add the chick peas. Cook until the water is about 75% cooked out, and then add the cream. Cook for a few minutes; when almost everything is cooked down, give everything a taste to see how it's coming along. Add more spice, salt, or pepper as needed. I like to make it nice and spicy - don't forget the yogurt will soften the spice. Stir in the yogurt and make sure everything is nice and melded. Cook until hot without boiling.
Serve over hot rice with extra hot sauce on the side. YUM!!
**a note on ghee: you can find ghee in the Indian/Asian section of many well-stocked grocery stores. It comes in a jar and is shelf stable, because the milk solids have been removed. For this reason, it can also be used over high heat without burning, unlike regular butter. In Columbus, you can buy lots of great products, including ghee and various curry supplies, at Patel Brothers, which is locating in the Kenny Shopping Centre (corner of Old Henderson and Reed on the NW side, in the same shopping center as Tensuke and Penzey's spices).
