The inspiration for this starter is from one of my local favourite Indian restaurants, Navadhanya. The chana masala is part of their tasting menu, which I highly recommend.
- 150 gram cooked Flamingo peas
- prepare the Flamingo peas 7 hours before you start this recipe
- how to prepare Flamingo peas – instructions
- 1/3 Chana masala recipe from Rick Stein
- springs of coriander for decoration
- 1.5 tbs Greek or coconut yoghurt
- 1/2 ts honey
- pinch of salt
- liquid tamarind for decoration
- put a few peas on the side to use for decoration
- make the Chana Masala ( use 1/2 a tin plum tomatoes for this recipe and mash the tomatoes). Make sure it is well spiced as the heat of the sauce will tone down as it is served cold.
- put the Flamingo peas in the finished sauce, transfer it to a container and chill it at least for 1 hour before serving
- mix the yoghurt, honey and salt and put on the side
- decorate the plate with liquid tamarind ( stripes)
- put a timbale shape on a plate, fill it with the Chana masala and push it down.
- use a slicer to lift it on the plate and remove the timbale shape
- put the sweet yoghurt on top of the Chana masala and spread it out, so it covers the top
- garnish it with Flamingo peas and coriander
- put the liquid tamarind in a squeeze bottle and decorate the plate
If you don’t have Flamingo peas, you can use chickpeas.
Keywords: chana masala recipes, chana masala starter, flamingo pea recipes, flamingo peas recipes