By Charishma_Ramchandani on January 06, 2004
"This goes well in my house. It was taught to me just the day before I left Oman for Orlando by Subru uncle who has worked for 13 years as a chef in my house. For this recipe, the tamarind juice must be prepared by soaking a 3 inch piece of tamarind in 1 1/2 cups of hot water, squeezing the tamarind piece and extracting the juice. Then collect the required amount of the same in a cup and use."
Serving Size: 1 (153 g)
Servings Per Recipe: 6
"Very easy and delicious. We make it all the time, with precooked chickpeas."
"I have made this several times now and I have to say it is a great dish. The flavour is really enhanced by the addition of Tamarind."
"I made a half recipe of this the other night and it was fabulous! I used canned chickpeas instead of dry and used the liquid they came in instead of adding water. I halved everything but the tamarind juice - I love the richness tamarind adds to this dish! My husband doesn't like chickpeas but has agreed to try this recipe next time I make it because he liked the sauce so much. We didn't have cilantro on hand so I substituted a little bit of parsley - not as good, but better than nothing."
"The flavor of this is amazing! I rated it a 3 star because I couldn't figure out what to do with the baking powder or bay leaves. Also because cilantro wasn't on the ingredient list I didn't get any at the store. Because I had cooked chickpeas on hand, so I didn't have to do the first five steps."