A couple of weeks ago I trucked on down to Kalachandjis Indian restaurant just south of White Rock Lake. It's a temple. a restuarant. a community center. a bird. a plane.
Oh sorry... got off track..
So I met my friend Suzie there and we watched as Master Chef Manjuali Devi whip up some of the most beautiful, colorful and flavorful food I've ever had in my life! After she as done showing us the ropes of Indian cusine, the other pupils whipped out there dishes for an good ole potluck. Yum! We dined on everything from kale and potatoes to Mung Dal Soup. I can't forget the delicious tamarind fruit juice to wash it all down...excellent!
Well of course that means I'm gonna go check it out, I mean why not, right? So needless to say I dragged myself to Spice Bazaar here in old Frisco town and picked up the much needed ingredients for my Kabuli.
Here are the stars:
The chickpeas cooked for about an hour with some bay leaves and then I drained them.
Chopped ginger, tomato and peppers
Cooking the mustard seeds and ghee (clarified butter). You can buy the ghee in huge tubs if you use it alot but for this recipe I made 3 tbsp of my own clarified butter :)
Throw in the veggies/fruit and ginger
Add spices (the tumeric makes this dish turn yellow just like the sun)
Add the chickpeas, bay leaves (you can remove the bay leaves before this if you wish but I like the flavor) and throw in some fresh curry leaves.
Let simmer for a bit and plate with some basmati rice (I cheated and bought the kind you cook in the microwave for 30 seconds) add some cilantro and lemon on top and you are good to go! Look at this perfection:
How could you not like this, right????
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