Desi Chana Beans in Vindaloo Broth

Desi Chana Beans in Vindaloo Broth

        Desi Chana Beans in Vindaloo Broth

Desi Chana Beans in Vindaloo Broth
Desi Chana Beans in Vindaloo Broth

Desi Chana beans are the older cousins to garbanzo beans and are used, traditionally, in East Indian curry dishes but can also be used in salads like its cousin, the garbanzo! I have decided to make my Desi Chana Beans in Vindaloo Broth for New Years instead of black eyed peas; it is said that a “pot of beans” bring good fortune for the New Year! I stayed with the traditional spices for my “pot of beans”.These beans are swimming in a rich curry broth; Vindaloo curry is my favorite but this dish can be made with any curry of choice. Serve my Desi Chana Beans in Vindaloo Broth over basmati rice for a vegetarian entrée;  or serve it with crusted lamb chops and a yummy kuri squash and spinach sabzi as I have decided to do! This dish is just delicious! Enjoy

1 pound desi chana beans, presoaked (Rancho Gordo has them)

Water to cover the beans at least 2 inches

4 organic garlic cloves, peeled and finely chopped

1 medium organic onion, peeled and chopped 

1/2 cup chopped organic celery 

1 organic carrot, chopped

2 dried whole chili d’arbol peppers 

2 bay leaves

1 tablespoon dried oregano leaves

2 tablespoons extra virgin olive oil 

A dash each of ground dried cumin, coriander, turmeric, mustard, ginger

1/2 teaspoon each ground black pepper and  Kashmiri pepper

1 tablespoon Vindaloo curry powder

A pinch of saffron threads

1 can organic cherry tomatoes 

Salt to taste

In a large dutch oven pot bring beans and water to a boil for 8 minutes

Add all the ingredients except for the salt and tomatoes 

Reduce to simmer for 2 hours until beans are cooked through yet firm

Add the tomatoes and salt and simmer for an additional 10 minutes

Remove from heat, stir and let rest for 20-30 minutes, covered

Serve with basmati rice and ring in the New Year!

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