This Bengali black chickpea recipe comes from the lovely Gourmet Glow, showcasing Swell Digestivo, the spice blend that Steenbergs developed with Susie of Gourmet Glow.
This Bengali black chickpea recipe comes from the lovely Gourmet Glow, showcasing Swell Digestivo, the spice blend that Steenbergs developed...
3 tbsp | Ghee or Coconut Oil |
300g | Kala Chana (Dried Black Chickpeas) |
4 | Potatoes, in 2 cm Cubes |
750ml | Vegetable Stock |
1 Tsp | Cumin Seeds |
1 Tbsp | Swell's Ayurvedic Digestivo Spice Blend |
1 | Onion, chopped into fine rings |
1 | tomato, diced |
1 Tbsp | Garlic Paste |
1 Tbsp | Ginger Paste |
1 | green Chilli, finely chopped |
8 | Dried Curry Leaves |
½ Tsp | Ground Turmeric |
1 Tsp | Ground Coriander |
1/2 tsp | Asafoetida |
1 Tbsp | Garam Masala |
2 Tbsp | Coconut Cream |
Salt to season | |
Coriander Leaves and Red Chilli slices to garnish |
This Bengali black chickpea recipe comes from the lovely Gourmet Glow, showcasing Swell Digestivo, the spice blend that Steenbergs developed with Susie of Gourmet Glow.
Published with kind permission from Meera Sodha, from her cookbook Fresh India (Fig Tree, £20) "I’ll never forget my mum’s...
This delicious recipe for an Ayurvedic Massor Dhal was created by Gourmet Glow, using the new Swell Digestivo Spice Blend, which was also created by Gourmet Glow.
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