Total Time
Prep 5 mins
Cook 10 mins

From the Ayurvedic cookbook. So delicious and easy! Can be made spicy or milder depending on the curry powder you use.

Ingredients Nutrition


  1. Heat oil in a heavy skillet.
  2. When hot add mustard seeds.
  3. When seeds pop, add tomato and curry powder.
  4. Cook a couple minutes then add remaining ingredients, stir, and cook 2-3 minutes or till heated through.


Most Helpful

I love the simplicity of this recipe- I seem to make it when I don't feel like going to the store because I already have everything on hand. I have not been adding the salt, the coriander and other spices add enough flavor that it isn't necessary. Tasty and filling!

JDeMarois June 28, 2011

A versatile and outstandingly yummy recipe! I used very little oil, just enough to 'pop' the mustard seeds, and since there was no fresh tomato I used about 2/3 cup of salsa. Who could have guessed THAT would taste good?! I also had to omit the sesame seeds for lack of them, and reduced the salt but was generous with curry powder. At the end I let some baby spinach wilt in the pan, squeezed on a bit of lemon juice, and ate it with sweet potato. I'll be sure to make this one again, so thanks for posting!

White Rose Child December 15, 2009

Sooo freakin' good! I've been meaning to review this recipe for a while, especially since I now keep a ready stock of chickpeas so I can make this whenever I get a craving. I made a few substitutions/additions based on earlier reviews that I love and now use every time. I add half a (juicy) lemon's juice toward the end of cooking(lime works well too), let it evaporate a little bit and then add some chopped up fresh cilantro. I also add at least another chopped tomato at the end and stir it in just long enough to get warm. So yummy and perfect for the summer!

Indebted June 21, 2009

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