Indian Chickpea Stir Fry Recipes
INDIAN CABBAGE STIR-FRY
Shredded cabbage stir-fried with Indian spices and mung beans or chickpeas. Serve hot with rice, rotis, or naan.
Provided by petsgive
Categories Side Dish Vegetables
Time 4h45m
Yield 4
Number Of Ingredients 14
Steps:
- Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain.
- Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender, 10 to 15 minutes. Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts, about 10 minutes.
- Drain the cabbage mixture in a colander and set aside.
- Heat olive oil in a large skillet over high heat. Test heat by adding 1 mustard seed; oil is hot enough if the seed splutters. Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute.
- Squeeze out excess moisture from the cabbage; add in small amounts to the skillet, stirring well between additions. Stir-fry cabbage mixture for 2 to 3 minutes. Season with salt, turmeric, and chile powder. Reduce heat to low; stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 28.5 g, Fat 12.1 g, Fiber 9.2 g, Protein 9.1 g, SaturatedFat 2.7 g, Sodium 90.5 mg, Sugar 7.7 g
INDIAN CHICKPEA STIR-FRY
As teenagers, Burmese boys are expected to fulfill a period of time serving as monks in the Buddhist monasteries. During this time they live as vegetarians. My husband taught me to make this Indian meal that his would mother prepare for him during his service. Chickpeas, okra, and potatoes are combined with delicious spices and make a very filling meal. Serve over jasmine rice.
Provided by Brittney Tun
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Put the russet potato into a small saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer until potato is fork-tender, about 10 minutes. Drain and let cool until safe to handle, about 10 minutes. Dice potato.
- Heat vegetable oil in a skillet over medium heat. Add onion and turmeric. Cook and stir until onion is soft, about 5 minutes. Add curry powder and monosodium glutamate. Stir in chickpeas and chili powder. Add okra; cook and stir until softened, 5 to 7 minutes. Add diced potato and sumac; stir to coat. Stir in tamarind paste and chiles.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 34.8 g, Fat 3.4 g, Fiber 5.4 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 342.5 mg, Sugar 2.1 g
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