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Garbanzo Curry Dip with Apple-Onion Chutney
Jeff, a graduate student in our lab,
asked for his family curry dip recipe to be made for his thesis party.
The original recipe from his aunt was based on cream cheese, and
was quite delicious. A friend suggested that garbanzos might make
a good base for a similar dip, so I tried it, and wow, it is wonderful,
with crackers, bread, or vegetables. Yum. It does need to
be made a day ahead for the flavors of the dip to meld; it may be a bit
disappointing when you try it the first day, but give it time.
1 cup dried garbanzos (chickpeas),
cooked and drained (probably a small can of them would be about right
if you don't want to cook your own; I do them in the pressure cooker
for about 35 minutes, without presoaking)
1/2 cup yogurt
1/3 cup raisins or currants
1/2 cup chopped green onions
1/2-1 cup chopped peanuts
2-4 tablespoons curry powder*, to taste
pinch of salt, to taste
1 medium onion, chopped
2 teaspoons mustard oil, peanut oil, or vegetable oil of your choice
1 pint tart applesauce or 3 tart apples, cored, peeled, and chopped fine
1/2 cup raisins
1/4 cup tamarind concentrate
1/8 teaspoon clove powder
1 teaspoon coriander powder
1/2 teaspoon fresh ground mace or nutmeg
1/2 teaspoon black pepper
pinch of salt, to taste
1/2 cup dried shredded unsweetened coconut, toasted
In food processor,
puree the garbanzos, yogurt, currants or raisins, peanuts, curry
powder, and a pinch of salt. Add a tablespoon or two of water if
needed to make a smooth paste. Correct the seasonings. The
onion and curry flavors will intensify as it sits.
In a large skillet or saute pan,
saute the onions in the oil over medium heat until softened and turning
golden. Add the applesauce or apples, raisins, tamarind, and
spices. Simmer together for a few minutes, until the apples are
soft if not starting with applesauce.
Layer the garbanzo mixture in the serving dish under the apple-onion
chutney, and sprinkle with the toasted coconut. Chill overnight,
and serve with raw vegetables, crackers, bread or what have you.
Mighty nice stuff.
*I used freshly prepared South Indian Sambar Powder from 1000 Indian Recipes.
It's my favorite curry of the moment, but your favorite curry will
probably work well too. It calls for toasting together some
peeled split dals (channa dal, toor dal, one other I can't recall at
the moment), small hot dried peppers, coriander, turmeric, fenugreek
seeds, curry leaves, asafoetida, and I'm probably forgetting at least
one other spice, then grinding all together. It is marvelous.
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