If there is a list of people liking chickpeas,i would definetly would be in top ten.I like chickpeas..infact i try to add chickpeas to the vegetables i dont find tempting to eat ex vegetables like cabbage.Then atleast for the sake of chickpeas..i try to eat cabbage with it. My favorite recipe with chickpeasis ofcourse the traditional chole.Once we had a potlock with a punjabi family.She wanted to try Hyderabad biryani.......so i prepared it for her.And of course you guessed it right i wanted her to make chanamasal.Emm..It was lipsmacking. I tried to make her version and wanted to share it with you.
Ingredients:
Chickpeas-overnight soaked
Tomatoes-2
onions
Greenchillies 6-7
Cloves 3-4
cardomomm 1
cinamon stick 1
Bay leaf
Ginger garlic paste
CholePowder
Redchilliepowder
Take a bowl of overnight soaked chickpeas and add 2teaspoons salt and pressure cook them.They should be mushy when you taket hem in your hand and press with your fingers.Heat a skillet add 2tablespoons of oil,when the oil is hot enough add cloves,cardomom,cinamon and a bayleaf.After one minute add the choppedonions.Add a teaspoon salt and a half teaspoon of turmeric. When the onions start changing color,add a tea spoon of ginger garlic paste.When the ginger garlic paste looses its raw smell add the chopped tomato pieces and greenchillies.cover with a lid and let it cook for few minutes.When the tomatos are welldone,add the cooked chickpeas.Then add chanamasalapowder.Add half a glass of water and cover with a lid and let it cook for few minutes.Adjust the salt accordingly,We can add redchilliepowder if think ofhaving it spicy.After 5minutes,you can turn of the flame,and squeeze half a lemon and garnish with coriander.To get a more gravy we can take some chickpeas after they are cooked and mash them and add them to get more gravy.
Optional: You can add Tamarind paste instead of lemon,only difference is adding tamarind gives you more of a tangy flavor then by a lemon.And If you are adding tamarind,let it remain on the flame for onemore minute.
To give chanamasala the restuarant color,my friend said she would dip a tea bag.let the teabag sit in the chanamasala for few minutes and then the teabag is taken out.
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| Overnight soaked Chickpeas |
Chickpeas-overnight soaked
Tomatoes-2
onions
Greenchillies 6-7
Cloves 3-4
cardomomm 1
cinamon stick 1
Bay leaf
Ginger garlic paste
CholePowder
Redchilliepowder
 |
| Pressure cooked chickpeas |
Take a bowl of overnight soaked chickpeas and add 2teaspoons salt and pressure cook them.They should be mushy when you taket hem in your hand and press with your fingers.Heat a skillet add 2tablespoons of oil,when the oil is hot enough add cloves,cardomom,cinamon and a bayleaf.After one minute add the choppedonions.Add a teaspoon salt and a half teaspoon of turmeric. When the onions start changing color,add a tea spoon of ginger garlic paste.When the ginger garlic paste looses its raw smell add the chopped tomato pieces and greenchillies.cover with a lid and let it cook for few minutes.When the tomatos are welldone,add the cooked chickpeas.Then add chanamasalapowder.Add half a glass of water and cover with a lid and let it cook for few minutes.Adjust the salt accordingly,We can add redchilliepowder if think ofhaving it spicy.After 5minutes,you can turn of the flame,and squeeze half a lemon and garnish with coriander.To get a more gravy we can take some chickpeas after they are cooked and mash them and add them to get more gravy.
Optional: You can add Tamarind paste instead of lemon,only difference is adding tamarind gives you more of a tangy flavor then by a lemon.And If you are adding tamarind,let it remain on the flame for onemore minute.
To give chanamasala the restuarant color,my friend said she would dip a tea bag.let the teabag sit in the chanamasala for few minutes and then the teabag is taken out.
 |
| ChanaMasala with raw onion,and roti |
1 comment:
I love chickpeas. You are right, they would add a lot of flavor to any dull dish. Thank you for the wonderful tip! I have to try this tea bag thing next time :)
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