Garbanzo Beans in Tomato Gravy
Recipe from Sudha Gupta
4 cups cooked garbanzo beans
3 tablespoons Canola oil
4 whole cardamom (remove seeds, discard shell)
4 whole cloves
1 teaspoon whole cumin seeds
1 cup red onion, diced
1 tablespoon grated fresh ginger
1 large tomato grated, plus juice
1/2 teaspoon salt
4 cups cooked garbanzo beans with liquid
1 teaspoon Masala (hot); 2 teaspoons (hotter)
2 tablespoons cilantro, diced
Heat oil in a large frying pan until hot, but not smoking, over high heat. Immediately add seeds from whole cardamom pod, whole cloves, cumin seed and onion. Cover for a couple of minutes while seeds crack. Turn down heat and add ginger, tomato and juice, and salt. Allow mixture to simmer until oil separates for the best flavor. Stir in cooked garbanzo beans and liquid, 1/2 cup water and simmer for 10 minutes. Add Masala and cilantro. Heat an additional minute and then it is ready to serve.
I asked Sudha how I can make rice that isn't sticky. She said that the Basmati rice is the best and that the poor people of India cannot afford to buy it. You need 2 cups of cold water for every cup of rice. Rinse the rice, put into a saucepan with the cold water on high heat. Stir the rice occasionally as you bring it to a boil. The water should be boiling clear across the pan and around the edges before you cover it. Cover the rice, turn the heat down to simmer and do not lift the lid or stir anymore. Rice will be done in about 15 minutes.