This recipe was given to me by a colleague at work on our way back home in the cab while wondering what to do with my leftover soaked chickpeas (from the hommous and falafel I made the other day).
Its very simple to prepare and oh so tasty!
Chana/chickpeas - 1 cup soaked in water overnight for 10-12 hrs.
Onion - 1 medium / Shallots - 5 or 6
Ginger garlic paste - 2 tsp
Tomato - 1 large
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Water - 1 cup
Coriander leaves - 2 tbsp chopped
Lime juice - from half a lime
Coconut milk - 2 tbsp (optional)
Salt
Oil - 1 tbsp
For tempering:
Mustard seeds: 1 tsp
Curry leaves - 1 sprig
Oil - 1 tsp
In a pressure cooking vessel, heat oil and add chopped onions. Saute till its turning golden. Add ginger garlic paste and chopped tomatoes. Fry till the oil starts to separate. Add the powders and fry till the raw smell goes. Add salt and chickpeas. Combine well for about 2 minutes. Add water till the same level of the chickpeas and pressure cook to about 5 or 6 whistles. Cool and open. Add coriander leaves and lime juice. Mix well. If you think that the gravy is not thick enough, add coconut milk and mix well.
In a pan, heat oil and splutter mustard seeds. Add curry leaves and fry. Add this tempering to the chana masala and mix well. Serve with chappathis or buttered bread toast.
Its very simple to prepare and oh so tasty!
Ingredients:
Chana/chickpeas - 1 cup soaked in water overnight for 10-12 hrs.
Onion - 1 medium / Shallots - 5 or 6
Ginger garlic paste - 2 tsp
Tomato - 1 large
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Water - 1 cup
Coriander leaves - 2 tbsp chopped
Lime juice - from half a lime
Coconut milk - 2 tbsp (optional)
Salt
Oil - 1 tbsp
For tempering:
Mustard seeds: 1 tsp
Curry leaves - 1 sprig
Oil - 1 tsp
Method:
In a pressure cooking vessel, heat oil and add chopped onions. Saute till its turning golden. Add ginger garlic paste and chopped tomatoes. Fry till the oil starts to separate. Add the powders and fry till the raw smell goes. Add salt and chickpeas. Combine well for about 2 minutes. Add water till the same level of the chickpeas and pressure cook to about 5 or 6 whistles. Cool and open. Add coriander leaves and lime juice. Mix well. If you think that the gravy is not thick enough, add coconut milk and mix well.
In a pan, heat oil and splutter mustard seeds. Add curry leaves and fry. Add this tempering to the chana masala and mix well. Serve with chappathis or buttered bread toast.
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