Watercress with Chickpeas

Title: Watercress with Chickpeas

From: Jugalbandi


3 cups washed and chopped watercress

1/2 cup dried chickpeas (or 1.25 cups cooked)

1/2 cup chopped shallots (or red onion)

3 green chillies, chopped

1 tsp grated ginger

1 tsp finely chopped garlic

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/4 tsp cayenne powder

1/4 tsp Kashmiri garam masala

2 tsps oil

1 tbsp plain yogurt

2 tbsp non-fat milk powder


Watercress sapling

1. If using dried chickpeas, soak for 8 hours and cook with salt with plenty of water until soft. (About 3 whistles in the pressure cooker). Drain, save the liquid, and keep aside.

2. Heat the oil in a pan, add the cumin and stir until toasted, then add the ginger, garlic, chillies, shallots and a pinch of salt. Stir, add some salt and cook on medium-high until the onions are light brown.

3. A the turmeric and cayenne, stir for five seconds. Add the greens and salt. Cook for three minutes until wilted.

4. Add the chickpeas along with 1/4 cup chickpea liquid, along with the yogurt and milk powder.

5. Simmer for 2 minutes. Check the seasonings, add the garam masala, stir and take it off the flame.

Serve with rotis, rice or bread. It makes a great filling for a toasted sandwich.


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Filed under beans, jugalbandi, side dish, vegetables

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