cross-posted from: https://lemmy.world/post/36538209

  • 2 cans chickpeas (2x400g)
  • 2 medium onions, sliced
  • 1 can chopped tomatoes (400g)
  • 1 can coconut milk (400ml)
  • 2 spoons ghee (or butter/oil)
  • 3 spoons spice mix (I had garam masala, ground cumin, ground coriander, turmeric, paprika, chilli, fenugreek)
  • 3 x crushed green cardamom pods, 3 x indian bay leaves
  • salt, pepper
  1. Fry onions in ghee.
  2. Add cardamom, bay leaves, spice mix, toast 1 min.
  3. Stir in tomatoes, coconut milk.
  4. Simmer 15-20 min till thick.
  5. Add chickpeas (without the liquid), simmer for a couple more minutes.
  6. Add salt & pepper to taste.
  7. Serve with rice, naan, fresh coriander leaves.
  • SnokenKeekaGuard@lemmy.dbzer0.comEnglish
    6·
    2 days ago

    Theres almost always a clear better option. And we’re primarily a wheat nation (both India and Pakistan) so the answer is roti 85% of the time, rice 10% and the other 5% is naan etc.

    These numbers I pulled out of my ass btw. And we eat with our hands and mop of sauce anyways, theres no reason to be quiet about it. Not wasting even a little food is a good thing.

    • primrosepathspeedrun@anarchist.nexusEnglish
      3·
      2 days ago

      Generally quiet isn’t a concern. It can be. Sleeping roommates. Many people eating in a restaurant where the noise would add up. A third situation I failed to imagine.

      Traditions and circumstance create food. They do not have copyrights–or maybe they do but generally fuck copyright with a ton of extra-coarse bricks.