Ingredients with Measurements:
- 1 cup dried kuru fasulye (white beans)
- 1 cup dried chickpeas
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the kuru fasulye and chickpeas in cold water and soak them overnight.
2. Drain the beans and chickpeas and rinse them again.
3. In a pressure cooker, heat the vegetable oil over medium heat.
4. Add the chopped onion, minced garlic, and grated ginger to the pressure cooker and sauté until the onion is translucent.
5. Add the tomato paste, ground cumin, ground coriander, turmeric, paprika, salt, and black pepper to the pressure cooker and stir well.
6. Add the drained kuru fasulye and chickpeas to the pressure cooker and stir well to coat them with the spices.
7. Add the water to the pressure cooker and stir well.
8. Close the pressure cooker and cook on high heat until it reaches full pressure.
9. Reduce the heat to low and cook for 30 minutes.
10. Turn off the heat and let the pressure release naturally.
11. Open the pressure cooker and stir in the chopped cilantro.
12. Serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- High heat for pressure cooking
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 345
- Fat: 8g
- Carbohydrates: 54g
- Protein: 17g
- Fiber: 15g
Substitutions for ingredients:
- You can use canned kuru fasulye and chickpeas instead of dried ones. Just rinse them well and skip the soaking step.
Variations:
- You can add diced tomatoes, bell peppers, or carrots to the curry for extra flavor and nutrition.
- You can use different spices, such as garam masala, curry powder, or chili powder, to customize the flavor of the curry.
Tips and tricks:
- Soaking the beans and chickpeas overnight will help them cook faster and more evenly.
- You can add more water if the curry is too thick or reduce the water if it's too thin.
- You can use a regular pot instead of a pressure cooker, but it will take longer to cook the beans.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until it's hot.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or bread.
- Garnish the curry with fresh cilantro, chopped onions, or lemon wedges.
Pairings:
- This curry goes well with rice, bread, or naan.
Suggested side dishes:
- You can serve this curry with a side of salad, roasted vegetables, or yogurt.
Troubleshooting advice:
- If the beans are still hard after cooking, you can cook them for a few more minutes or add more water and cook them again.
Food safety advice:
- Make sure to rinse the beans and chickpeas well before cooking them to remove any dirt or debris.
- Always follow the instructions of your pressure cooker to avoid accidents.
Food history:
- Kuru fasulye and chickpea curry is a popular dish in Turkish and Middle Eastern cuisine. It's a hearty and flavorful dish that's perfect for cold winter days.
Flavor profiles:
- This curry has a warm and spicy flavor with a hint of sweetness from the onions and tomatoes.
Serving suggestions:
- Serve the curry in a bowl with a side of rice or bread. You can also add a dollop of yogurt or sour cream on top for extra creaminess.
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Region: Turkish