{"id":190618,"title":"Curry de n\u0103ut","modified":"2026-10-09T12:16:38+02:00","plain":"N\u0103ut uscat, fiert la foc mic \u00eentr-un sos de ro\u0219ii \u0219i ceap\u0103 cu condimente \u00eentregi, aromat cu amchur \u0219i des\u0103v\u00e2r\u0219it cu coriandru proasp\u0103t.\n\n\n\nE frig, ziua a fost lung\u0103 \u0219i ne e poft\u0103 de o m\u00e2ncare cald\u0103, care s\u0103 sature f\u0103r\u0103 carne. \u00cen tigaia ad\u00e2nc\u0103, cardamomul \u0219i chimionul sf\u00e2r\u00e2ie c\u00e2teva secunde, ceapa se rumene\u0219te, apoi ro\u0219iile scad p\u00e2n\u0103 c\u00e2nd uleiul apare \u00een pic\u0103turi pe margini. Boabele de n\u0103ut, ferme \u0219i totodat\u0103 fragede, se \u00eenvelesc \u00eentr-un sos scurt, care \u00eembrac\u0103 lingura. \n\n\n\nAmchurul intr\u0103 \u00een scen\u0103 chiar la final \u0219i \u00eenvioreaz\u0103 totul cu o not\u0103 acri\u0219oar\u0103. O bucat\u0103 de p\u00e2ine \u00eenmuiat\u0103 \u00een sos \u0219i mai lu\u0103m o por\u021bie.\n\n\n\nUn alt preparat vegetal din buc\u0103t\u0103ria indian\u0103 de zi cu zi: dahl de linte ro\u0219ie\n\n\n\nCe este curry-ul de n\u0103ut?\n\n\n\nAcest curry de n\u0103ut este un chana masala de cas\u0103 \u00een stilul din Punjab, \u00een nordul Indiei. N\u0103utul uscat se \u00eenmoaie peste noapte, apoi fierbe cu sare, o frunz\u0103 de dafin \u0219i un praf de bicarbonat de sodiu. \n\n\n\nSosul \u00eencepe cu condimente \u00eentregi \u00eenc\u0103lzite \u00een ulei (cardamom verde, cardamom negru, scor\u021bi\u0219oar\u0103 \u0219i chimion), apoi prime\u0219te ceapa, ghimbirul, usturoiul, condimentele m\u0103cinate \u0219i ro\u0219iile. R\u0103m\u00e2ne scurt \u0219i concentrat, f\u0103r\u0103 sm\u00e2nt\u00e2n\u0103 \u0219i f\u0103r\u0103 lapte de cocos.\n\n\n\n\u00cen hindi, chana sau chole \u00eenseamn\u0103 n\u0103ut, iar masala \u00eenseamn\u0103 amestec de condimente \u0219i, prin extensie, baza aromatic\u0103 g\u0103tit\u0103 \u00een tigaie. \u00cen englez\u0103 i se spune adesea \u201echickpea curry\u201d, adic\u0103, \u00een rom\u00e2n\u0103, curry de n\u0103ut.\n\n\n\nDe pe ogoarele Indusului la tarabele din Punjab\n\n\n\nN\u0103utul se cultiv\u0103 \u00een subcontinentul indian \u00eenc\u0103 din vremea civiliza\u021biei din Valea Indusului, aproximativ \u00eentre 3300 \u0219i 1300 \u00ee.Hr. \n\n\n\nSosurile condimentate apar mult mai t\u00e2rziu, odat\u0103 cu buc\u0103t\u0103ria persan\u0103 \u0219i apoi cu cea mogul\u0103, care aduc ceapa, usturoiul, ghee-ul \u0219i sosurile l\u0103sate s\u0103 scad\u0103 \u00eendelung. Ro\u0219iile \u0219i ardeiul iute sosesc abia odat\u0103 cu schimburile comerciale deschise de portughezi. \u00cen secolul al XVI-lea, Ain-i-Akbari, cronica cur\u021bii lui Akbar, face deja deosebirea \u00eentre chana desi, cu bob mic \u0219i \u00eenchis la culoare, \u0219i n\u0103utul kabuli, cu bob mare \u0219i mai deschis la culoare.\n\n\n\nLa sf\u00e2r\u0219itul secolului al XIX-lea \u0219i \u00eenceputul secolului al XX-lea, chana masala devine m\u00e2ncare de strad\u0103 \u00een Punjab \u0219i la Delhi, unul dintre cele mai cunoscute preparate din buc\u0103t\u0103ria indian\u0103 din nord. Se serve\u0219te cu bhature, lipii dospite \u0219i pr\u0103jite, sau cu kulcha \u0219i hr\u0103ne\u0219te ieftin muncitorii \u0219i c\u0103l\u0103torii. \u00cen gurdwarele sikh se g\u0103te\u0219te \u00een cantit\u0103\u021bi mari pentru langar, masa gratuit\u0103 servit\u0103 tuturor vizitatorilor.\n\n\n\nUn alt clasic vegetarian din nordul Indiei: aloo gobi, conopid\u0103 \u0219i cartofi cu condimente\n\n\n\n\u00cen Punjab domin\u0103 dou\u0103 stiluri. Amritsari chole are la baz\u0103 ceap\u0103, ghimbir, usturoi \u0219i ro\u0219ii, iar n\u0103utul este adesea fiert cu ceai negru sau cu amla, agri\u0219a indian\u0103 uscat\u0103, ca s\u0103 capete o culoare \u00eenchis\u0103. \n\n\n\nPindi chole, originar din Rawalpindi, se prepar\u0103 f\u0103r\u0103 ceap\u0103, f\u0103r\u0103 usturoi \u0219i f\u0103r\u0103 ro\u0219ii: n\u0103utul este \u00eenvelit \u00een condimente uscate, apoi stropit cu ghee \u00eencins, care fumeg\u0103. Aceast\u0103 re\u021bet\u0103 urmeaz\u0103 baza de ro\u0219ii \u0219i ceap\u0103 a variantelor de cas\u0103, f\u0103r\u0103 ceai \u0219i f\u0103r\u0103 amla.\n\n\n\nIngredientele principale ale curry-ului de n\u0103ut\n\n\n\n\n\n\n\nN\u0103utul uscat d\u0103 textura preparatului. \u00cenmuiat peste noapte, apoi fiert \u00eencet, r\u0103m\u00e2ne ferm \u0219i fraged, iar apa s\u0103rat\u0103 \u00een care a fiert se folose\u0219te apoi pentru a lega sosul. Bicarbonatul este op\u021bional: fr\u0103geze\u0219te pieli\u021ba boabelor \u0219i scurteaz\u0103 timpul de fierbere.\n\n\n\nCondimentele \u00eentregi parfumeaz\u0103 uleiul \u00eenc\u0103 de la \u00eenceput: cardamomul verde aduce o not\u0103 proasp\u0103t\u0103, cardamomul negru un gust afumat, scor\u021bi\u0219oara o c\u0103ldur\u0103 lemnoas\u0103, iar chimionul note pr\u0103jite. Turmericul, coriandrul m\u0103cinat, ardeiul iute \u0219i piperul negru dau apoi culoarea \u0219i iu\u021beala.\n\n\n\nAmchurul, o pudr\u0103 de mango verde uscat, \u00eei d\u0103 preparatului nota acri\u0219oar\u0103. Se adaug\u0103 la finalul g\u0103tirii, odat\u0103 cu garam masala. \u00cen lipsa lui, merg la fel de bine o linguri\u021b\u0103 de suc de l\u0103m\u00e2ie, ad\u0103ugat\u0103 dup\u0103 ce a\u021bi luat vasul de pe foc, sau anardana, semin\u021be de rodie uscate \u0219i m\u0103cinate. Coriandrul proasp\u0103t aduce ultimul contrast.\n\n\n\nRepere tehnice pentru un curry de n\u0103ut reu\u0219it\n\n\n\nAceea\u0219i baz\u0103 de ro\u0219ii \u0219i ceap\u0103, \u00een variant\u0103 cu carne: puiul cu curry\n\n\n\nReperul principal este vizual: l\u0103sa\u021bi ro\u0219iile s\u0103 scad\u0103 p\u00e2n\u0103 c\u00e2nd li se evapor\u0103 lichidul \u0219i uleiul se separ\u0103 de masala pe margini. Oprit prea devreme, sosul r\u0103m\u00e2ne cu gust de ro\u0219ii crude.\n\n\n\nCondimentele \u00eentregi nu se m\u0103n\u00e2nc\u0103: scoate\u021bi p\u0103st\u0103ile de cardamom \u0219i batonul de scor\u021bi\u0219oar\u0103 \u00eenainte de servire sau anun\u021ba\u021bi-v\u0103 invita\u021bii. Pentru o variant\u0103 rapid\u0103, dou\u0103 conserve de n\u0103ut de 400 g, adic\u0103 aproximativ 480 g dup\u0103 scurgere, \u00eenlocuiesc n\u0103utul uscat, iar curry-ul este gata \u00een circa treizeci de minute.\n\n\n\nServi\u021bi-l cu naan, chapati, paratha sau orez jasmine. O raita domole\u0219te iu\u021beala, iar un lassi sau c\u00e2teva samosa completeaz\u0103 masa.\n\n\n\n\n\n\tCurry de n\u0103ut\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPentru fierberea n\u0103utului200 g de n\u0103ut (uscat)750 ml de ap\u01030.75 linguri\u021b\u0103 de sare0.25 linguri\u021b\u0103 de bicarbonat de sodiu1 frunz\u0103 de dafinPentru curry2 linguri de ulei3 p\u0103st\u0103i de cardamom verde1 cardamom negru1 baton de scor\u021bi\u0219oar\u01031 linguri\u021b\u0103 de semin\u021be de chimion1 ceap\u0103 (tocat\u0103 m\u0103runt)1 lingur\u0103 de past\u0103 de ghimbir \u0219i usturoi1 linguri\u021b\u0103 de coriandru (m\u0103cinat)0.5 linguri\u021b\u0103 de turmeric0.5 linguri\u021b\u0103 de ardei iute ro\u0219u (m\u0103cinat)0.5 linguri\u021b\u0103 de piper negru (m\u0103cinat)2 ro\u0219ii (tocate sau piure de ro\u0219ii)0.5 linguri\u021b\u0103 de garam masala1 linguri\u021b\u0103 de amchur (pudr\u0103 de mango verde), op\u021bionalcoriandru (proasp\u0103t, tocat, pentru final)\t\n\t\n\t\tPentru fierberea n\u0103utuluiPune n\u0103utul la \u00eenmuiat cel pu\u021bin 8 ore, schimb\u00e2nd apa de mai multe ori (cel pu\u021bin o dat\u0103).Scurge-l \u0219i cl\u0103te\u0219te-l.Pune-l \u00eentr-o crati\u021b\u0103 cu apa, sarea, bicarbonatul \u0219i frunza de dafin.Adu la fierbere, apoi las\u0103 s\u0103 fiarb\u0103 la foc mic p\u00e2n\u0103 se \u00eenmoaie, aproximativ 45 de minute p\u00e2n\u0103 la 1 or\u0103.Scurge n\u0103utul, p\u0103str\u00e2nd pu\u021bin din apa \u00een care a fiert.Pentru curry\u00cencinge uleiul \u00eentr-o tigaie ad\u00e2nc\u0103.Adaug\u0103 cardamomul verde, cardamomul negru, scor\u021bi\u0219oara \u0219i semin\u021bele de chimion.Pr\u0103je\u0219te-le c\u00e2teva secunde, f\u0103r\u0103 s\u0103 le arzi.Adaug\u0103 ceapa \u0219i c\u0103le\u0219te-o p\u00e2n\u0103 se rumene\u0219te.Adaug\u0103 pasta de ghimbir \u0219i usturoi, apoi c\u0103le\u0219te totul.Adaug\u0103 coriandrul, turmericul, ardeiul iute \u0219i piperul.Amestec\u0103 \u0219i c\u0103le\u0219te c\u00e2teva secunde.Adaug\u0103 ro\u0219iile.C\u0103le\u0219te p\u00e2n\u0103 c\u00e2nd lichidul din ro\u0219ii se evapor\u0103 \u0219i uleiul se separ\u0103 de masala.Adaug\u0103 n\u0103utul fiert.Toarn\u0103 pu\u021bin din apa de fiert p\u0103strat\u0103, ca s\u0103 se formeze sosul.Acoper\u0103 \u0219i las\u0103 s\u0103 fiarb\u0103 la foc mic aproximativ 15 minute, p\u00e2n\u0103 c\u00e2nd aromele se \u00eembin\u0103.Adaug\u0103 garam masala \u0219i amchur.Potrive\u0219te de sare, dac\u0103 e nevoie.Presar\u0103 coriandru proasp\u0103t \u0219i serve\u0219te.\t\n\t\n\t\tAceast\u0103 re\u021bet\u0103 urmeaz\u0103 stilul chana masala din Punjab: o masala de ro\u0219ii \u0219i ceap\u0103, g\u0103tit\u0103 p\u00e2n\u0103 c\u00e2nd uleiul se separ\u0103, apoi acri\u0219at\u0103 cu amchur la finalul g\u0103tirii. Amchurul (pudr\u0103 de mango verde uscat) d\u0103 nota acri\u0219oar\u0103 caracteristic\u0103 acestui preparat. Dac\u0103 nu ai, \u00eenlocuie\u0219te-l cu o linguri\u021b\u0103 de suc de l\u0103m\u00e2ie, ad\u0103ugat\u0103 dup\u0103 ce iei vasul de pe foc, sau cu anardana (semin\u021be uscate de rodie) m\u0103cinate.\nN\u0103utul uscat este adev\u0103rata baz\u0103 a acestui curry: \u00eenmuierea peste noapte \u0219i apoi fierberea \u00eei dau o textur\u0103 ferm\u0103 \u0219i o arom\u0103 pe care n\u0103utul din conserv\u0103 nu le poate egala. Pentru o variant\u0103 rapid\u0103, \u00eenlocuie\u0219te-l cu 2 conserve de n\u0103ut (2 x 400 g, adic\u0103 aproximativ 480 g dup\u0103 scurgere): sari peste \u00eenmuiere \u0219i fierbere, cl\u0103te\u0219te-l \u0219i adaug\u0103-l direct \u00een masala. Astfel, curry-ul este gata \u00een vreo treizeci de minute, \u00een loc de aproximativ o or\u0103 \u0219i jum\u0103tate, f\u0103r\u0103 a socoti noaptea de \u00eenmuiere.\nCardamomul negru, cardamomul verde \u0219i batonul de scor\u021bi\u0219oar\u0103 aromatizeaz\u0103 uleiul, dar nu se m\u0103n\u00e2nc\u0103: avertizeaz\u0103-\u021bi invita\u021bii sau scoate-le \u00eenainte de servire. Bicarbonatul nu este indispensabil, dar \u00eenmoaie n\u0103utul uscat \u0219i \u00eei scurteaz\u0103 timpul de fierbere.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/190618","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=190618"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/190618\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/190107"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=190618"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=190618"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=190618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}