This is the macaroni and cheese of Indian cuisine.I mean that in a very positive way. This is comfort food to me and although Raghavan Iyer has compiled 660 curries into his book (aptly named 660 Curries), I return to this one again and again.
I'm sure it has something to do with the amchur powder. Amchur is a compound word: Aam, meaning unripe mango and chur, ground powder.
Iyer says, "Mango powder is a souring, cooling spice, used heavily in northern India - as are chickpeas, so it is natural that the two come together very often there."
It's fantastic stuff and I plan on experimenting with it sometime - amchur pudding, perhaps?
