Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you are soaking the chickpeas, do so in the pressure cooker, lid closed, with the liter of water the night before you'll be cooking. When you're ready to cook, put the cooker on high on the stove. When steam comes out, reduce the heat to medium and cook for 10 minutes. | 2. If they haven't soaked, do the same as above but cook for 35 minutes instead. | 3. Meanwhile, prepare your vegetables and put them into a bowl. Measure your spices and put them in a small bowl. | 4. When the time is up, take the cooker off the stove and wait for the pressure to drop on it's own. Then, add the vegetables, spices, oil, lemon and salt, and mix. | 5. Close the lid and put on high again, same as before and cook another 10 minutes. When the time is up, let the pressure drop on it's own again, open and serve! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	lb		1714.5812	285.5367	92.8505	27.397
water	1			0.0	0.0	0.0	0.0
tomato	3		diced	120.6297	26.0694	5.8975	1.3403
carrot	3			157.44	36.7872	3.5712	0.9216
onion	2			128.0	29.888	3.52	0.32
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
cabbage	1/4			5.5625	1.2905	0.2848	0.0223
olive oil	1/3	cup		636.48	0.0	0.0	72.0
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
red pepper flake	1/4	teaspoon		-	-	-	-
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.