26.1.11

Chole Masala/Chenna Masala/Garbanzo beans in a spicy gravy

This is another recipe from puthrichechy's kitchen (My teacher, friend, sister...don't know what to call her). She is a fabulous cook, a  wonderful wife, a great friend, an imaginative mother (the kind of surprises she gives her daughter-noone can beat that!!!), a hard working and sincere person all clubbed into one. She is a pure vegetarian but her non-veg dishes are heavenly....and I don't even have to describe her vegetarian dishes.... yumm-elicious...

Chick peas: 1 can (If using canned chickpeas, rinse and drain)
(or 1 cup chick peas soaked in water for 8 hours)

In a pressure cooker, cook the chenna with 2 cups water on high for five whistles and keep aside.
(If you are using canned chickpeas, omit this step. you can cook for 1 whistle after the masala is added)

To saute and grind
Onions: 1 chopped
Tomato: 1 large chopped
Ginger garlic paste:1 heaped tbsp
Fennel Seeds: 1 tsp

Heat oil and saute onions, Tomato, Ginger garlic till tomatoes are mashed up.
Turn off stove and add the fennel seeds. When it cools, Grind in the mixie.


To Temper:
Cinnamon: a small stick
Cloves:2
Star Anise: 1
Oil: 2 tbsp
Onion: 1 Large chopped finely
Coriander Powder: 2 heaped tsp
Chilly powder: 1 1/2 teaspoons
Turmeric Powder: 1/4 tsp
Chole Masala: 1 heaped tsp
Heat oil and add the cinnamon, cloves, star anise and saute for aminute.
Throw in the onions and saute till it is slightly brown.
Add the ground paste and saute for a minute
Add the masalas and saute till raw smell is gone.
Add the chickpeas to the masala and let it cook for 10 minutes on low flame or you ca pressure cook again for 1 or two whistles
Garnish with coriander leaves and serve hot with Bhatura or Rotis







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