Name: soya-kabuli chana curry with malacca spice blend recipe by Swati Mookherjee at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 5
Ingredients: boiled chickpeas 500 gms; dry roasted peanuts 50 gms; Curd 200 gms; boiled soya beans 100 gms; Grated coconut 1 cup; green chilly 3/4; Salt; sugar; Vegetable oil; Bay leaves 2; cinnamon 2 stick; Cardamom 2; Cloves 4; soyasauce 10 ml; Red chilly powder 1/2 tspn; julienne ginger 1 tspn; Onions sliced 2; 1/2 capsicum sliced; limes 2; tomatoes 2/tomato ketch up 3 tblsp; SPRIG Malacca spice blend

Ingredients Serving: 5

boiled chickpeas 500 gms
dry roasted peanuts 50 gms
Curd 200 gms
boiled soya beans 100 gms
Grated coconut 1 cup
green chilly 3/4
Salt
sugar
Vegetable oil
Bay leaves 2
cinnamon 2 stick
Cardamom 2
Cloves 4
soyasauce 10 ml
Red chilly powder 1/2 tspn
julienne ginger 1 tspn
Onions sliced 2
1/2 capsicum sliced
limes 2
tomatoes 2/tomato ketch up 3 tblsp
SPRIG Malacca spice blend

Instructions

take the curd in a bowl
add SPRIG Malacca spice blend 1+1/2 tspn,mix
pour in mixer
add salt
add sugar,blend keep in the bowl
add the boiled chickpeas into it
add soya sauce and mix. keep for 45 min
heat oil,temper with bay leaves and whole garam masala
after the aroma comes out,pour the soaked chickpeas
after a while add the boiled soyabeans
take coconuts, peanuts, green chillies and blend it in mixer grindner
add the SPRIG Malacca spice blend 1 tspn
add 1 tblspn tomato ketch up and blend
add this blend into the chickpeas, when u will see the gravy is reduced to some extend, mix
add red chilly powder 1/2 tspn
pour some water to the mixer pot and add this water to the pan
adjust seasonings
now add thinly sliced capsicum
thinly sliced onions and grated ginger
and lime juice of 2 lime mix altogether
keep on the flame for 2 min. serve with roti, puri, bread etetc and salad

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