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- For chickpeas:
- 3 cups dried chickpeas
- water to cover by 2 inches, plus more as needed
- 1/2 t turmeric
- 1/2 t paprika
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 t salt
- For curry:
- 5 T grapeseed oil
- 1 1/2 T dark mustard seeds
- 1 T urad dal, split and skinned
- 1 T cumin seeds
- 25 curry leaves
- 3 large onions, chopped
- salt to taste
- 1 head garlic, minced
- 1/4 cup minced fresh ginger
- 1 t turmeric
- 1 t paprika
- 2 T ground coriander
- 1 1/2 T ground cumin
- 1 1/2 T amchur powder
- 3 large mangoes, peeled, pitted and chopped
- 3 large tomatoes, chopped
- 2 T tamarind concentrate
- chickpeas with cooking liquid
- 1 9-oz box of frozen chopped spinach, NOT squeezed dry
- 1 cup chopped cilantro
- 2 T garam masala, to taste
- juice of one lime (or lemon)
View Full Recipe at The Spiced Life
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