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this post was submitted on 07 Jan 2024
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Recipe?
Blend onion, garlic, tomato sauce, garam masala and salt. Put in an electric pressure cooker with soaked chickpeas and diced sweet potatoes.
ETA: I forgot ginger, which is blended with the items in the first step.
Edited with more details:
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In a blender liquify onions, garlic, ginger, tomato sauce. I used two small onions, a giant clove of garlic, about 2 tbsp equivalent volume of ginger, a 500 mL jar of homemade tomato sauce (just tomato no seasoning).
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Put the blended stuff and extra water to rinse the blender (if needed) in the EPC. You want enough liquid to cover the beans and potatoes. Add soaked beans (my volume soaked was about a liter, have no idea what the dry quantity was). Add peeled and diced sweet potatoes (2 lbs maybe?). I seasoned it with about 1 tbsp fresh ground garam masala and maybe half a tbsp of salt?
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I cooked for 40 mins on high pressure regular heat.
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Stir and taste after cooking, you will probably need more salt.
To expand:
- soak dry chickpeas the night before (or rinse canned ones).
- fry the onions and garlic till onions are transparent.
- add diced tomatoes and a teaspoon of garam masala and simmer for 10 mins.
- put sauce and chickpeas and diced boiled sweet potatoes into a pressure cooker and cook for 10 mins. If you don't have a pressure cooker, slow cooking for an hour also works.
10 min seems a bit too short for chickpeas soaked even overnight... or am I just doing something wrong?
Depends on your pressure cooker I guess? In India we would measure by whistles of the cooker :)
I did 40 mins but mostly because I wanted the sweet potatoes to disintegrate. 30 is generally okay for soaked chickpeas in my EPC.
Add a little baking soda to your soak water to help them cook all the way through. I only cook my chickpeas for twenty minutes when they've been treated this way.
Does this cause issues with taste at all (bitterness)? I imagine you wouldn't want to reuse the water in that scenario as well, is that correct?
You drain and rinse them, then cook in fresh water. No issues with flavor at all.
Expand on what? This isn't how I make it?
Sorry, but some beginner cooks (like me) need a little more explicit step by step instruction.
I deciphered your recipe and wrote it more explicitly.
It's not correct though? I can add more detailed steps if someone wants them (and I'll edit my comment), but detailed step by step instruction isn't the intent of this community so I didn't think to provide them unless explicitly asked.
I don't think they do those steps though.
For example I pressure cook unsoaked chickpeas for like 40 minutes instead of soaking sometimes. If you're pressure cooking the onions no need to saute them first. Etc...
Thanks!
I'd probably drop one or two chilli peppers in it but will try to get it going soon, thanks for sharing
I gotta see what sweet potatoes are all about. I've eaten them individually baked, but not as like, an ingredient.
Never baked them haha. I just put them in my curries sometimes
Very similar in texture and use as other potatoes. They are softer and create a looser mash. So, if you have something that would be good with potato, and a sweet component to the flavor would compliment the other aspects of the meal, sweet potatoes are a great thing to give a shot in place of normal ones. They make a number of good desserts as well.
Welcome to the wonderful world of sweet potatoes! They make a great thickener in stews as well if you cook them long enough to break them down.