Chana Masala

Cook time: 60 min + overnight soaking

Serves: 6-8

Ingredients:

Kabuli Channas/Garbanzo Beans – 2 c
Water – 8 cups
Tea bags – 2
Black Cardamom – 1
Bay Leaf – 1
Cinnamon Stick – 1″ pc
Salt – to taste
Oil – 1.5 tbsp
Hing/Asafoetida – 1/8 tsp
Crushed Tomatoes – 14.5 oz can/400 gms
Channa/Chole Masala – 1 tbsp
Anardana – 1/2 tsp
Red Chili Powder – 1/2 tsp
Chaat Masala – 1/2 tsp
Amchur/Dry Mango Powder – 1/2 tsp
Onions & Green Chilles – for garnishing

Method:

1. Soak the Channas overnight.
2. Transfer the Channas and the Water it has been soaking in into the pressure cooker.
3. Add in Cinnamon Stick, Bay Leaf, Black Cardamom, Teabags & Salt. Mix
4. Close pressure cooker and allow it to whistle thrice, lower heat and cook for another 20 min.
5. Once done, allow the pressure to go down and then open.
6. Seperate the water and the Channas, do not discard the water.
7. In a pan, heat Oil on medium heat.
8. Once hot, add in the Asafoetida and right after that add in the Crushed Tomatoes.
9. Cook till the Tomatoes seperate from the Oil.
10. Add in the Channa Masala, Chaat Masala, Red Chilli Powder, Dry Mango Powder & Anardana Powder.
11. Mix well.
12. Add in the Channas/Chole and mix again.
13. Add in the Water that had been set aside, little at a time.
14. Mix occasionaly and cover and allow the channas to cook.
15. Repeat the process till the water is all consumed and the consistency of the gravy looks good.
16. Garnish with Onions and Green Chillies.
17. Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan

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Yummy Chole !!!!!!

The Indian chickpea curry is great to taste and easy to make combo......

Ingredients:

1 can chickpeas/chole/kabuli chana/garbanzo beans (drained)

1 medium onion , chopped

2 tablespoon oil

1/2 teaspoon cumin seed

1/2 teaspoon haldi (tumeric powder)

1 teaspoon dhaniya powder (coriander powder)

1 teaspoon garam masala

1 teaspoon chat masala

1/4 teaspoon lemon juice

1/2 teaspoon red chili powder

2 -3 green chilies (optional)

2   teaspoon ginger garlic paste

1 small tomato , chopped

pinch of asafoetida (heeng)

pinch of carom seeds (ajwain)

1 bay leaf

Salt to taste

Coriander leaves/ Cilantro for garnishing



Method:

1. Boil the chickpea in cooker or use garbanzo beans out of can.

2. In pan put vegetable oil, carom seeds, asafoetida, bay leaf, cumin seeds and let it splutter.

3. Add chopped onions and fry them until red, add ginger garlic paste , chopped green chili, further fry them for 2 mins. Add salt.

4. Add turmeric, coriander powder, garam masala n chat masala to it and saute.

5. Add chopped tomatoes and fry until oil separates.

6. Add boiled chickpea and fry for 2 more minutes.

7. Add water and keep it on boil for 5 mins

8. Garnish with coriander and serve with any other Indian bread/ rice.

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