This is my 100th recipe post. Yaaayyyy.. 🙂 This recipe was one of the first recipe’s requested to be posted by one of my blog followers – Jeff. Jeff, this is dedicated to you. Hope you enjoy preparing & eating this dish as much as I did. 🙂
This dish is very famous in the Northern states of India. Specially around Delhi & Punjab. Eaten as an accompaniment with Batura’s, Kulche for breakfast. Yes, a spicy tangy chickpeas dish for breakfast. 🙂 When the winter set’s in, in these places, you will not realise how many Batura’s or Kulche you have gobbled up along with these yummy chickpeas, & to wash down the spice you have a tall glass of Lassi (Sweetened, lightly thinned yogurt shake, sometimes flavoured or made with some dry fruits). All to keep your body warmed up to fight the cold.
I had visited Chandigargh for a colleagues wedding & what fun it was.. It was the first time ever that I had visited a cold place. I have been to some of the Hill stations in the Southern part of India, but believe me it is nothing compared to the winters in the Northern states. We were staying at another colleagues place in Chandigargh & his mum is such a lovely cook.. you won’t believe the amount of paratha’s that she kept making to feed us.. the winters make you so hungry.. I just could not imagine myself eating 4 stuffed Paratha’s, so you can imagine how many the boys ate.. we were about 5 of us.. Along with every meal aunty would serve a bowl of Mooli salad. I hated Mooli until I tasted that salad. Down South the Mooli has strong flavours & its bad. I love the fresh Mooli or Radish that you get in these regions. A perfect accompaniment with your meal is some grated Mooli sprinkled with salt, lime juice & some chat masala.. !!!
You could also have this dish with some bread or paratha’s or phulka or roti’s, basically along any sort of Indian breads.
You could use ready-made chana masala powder to prepare this dish. I used basic ingredients that make up chana masala. This dish is very different from the Chole recipe I posted earlier.
Ingredients: (Serves 4-6) Preparation Time: 30 mins (Excludes the time taken for soaking the chickpeas)
Chickpeas/Kabuli Chana – 2 cups
Water – 6 cups
Tea bags – 2
Cardamom – 2 whole
Bay Leaf – 1 whole leaf, torn into smaller pieces
Cinnamon Stick – 1 inch piece
Asafoetida – 1/8 tsp
Tomatoes – 3 medium-sized, blanched, skin removed & chopped. You can use fresh chopped tomatoes as well.
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Garam Masala powder – 1/4 tsp
Tip: If you want to use ready-made Chana masala powder skip using Cumin powder, Coriander powder & Garam masala powder & instead add 1 tbsp of Chana masala powder.
Anardana– 1/2 tsp
Red Chili Powder – 1/2 tsp
Chaat Masala – 1/2 tsp
Amchur/Dry Mango Powder – 1/2 tsp
Red Onion – 1, small-sized, finely diced + 2 medium-sized, finely chopped
Green Chilli’s – 1-2, finely chopped/slit as per you taste
Coriander leaves – 3-4 sprigs, finely chopped
Salt – to taste
Oil – 1.5 tbsp
Soak the Chickpeas overnight. Transfer the chickpeas along with all the water it has been soaking in into the pressure cooker. Make sure the water is well above the chickpeas. Bring the water to a boil. Add in cinnamon stick, bay leaf,Cardamom, teabags & some salt to taste.
Tip: The teabag is added so that the chickpeas have a light brown colour to them once they are pressure cooked. If you do not want this colour to the chickpeas, skip using the teabag.
Mix well. Close the pressure cooker with its lid. Set the heat to high. Allow the chickpeas to cook well & let the pressure cooker whistle 4 times. Turn off the heat. Let the pressure cooker cool & let off its pressure.
To save time, when the pressure cooker has whistled twice, heat oil in a deep bottom fry pan. Set the heat to medium. Once the oil is hot add the asafoetida powder & let it sizzle. Next add the chopped onions & fry them till they turn translucent. Add blanched tomatoes next. Let the tomatoes cook & separate from the oil. The pressure developed in the cooker would be off by now. Separate the water and the chickpeas, do not discard the water, keep it aside for use later on. Throw away the tea bags.
Notice that the chickpeas have a pale brown colour to them. Throw away the cardamom, bay leaves & cinnamon if you wish to, else let them be.
Now add in the cumin, coriander powder or the chana masala along with the rest of the powders (chaat Masala, red chilli powder, dry mango powder & anardana powder). Remember not to add the Garam masala powder now. (This is for those not using ready chana masala powder). Mix well.Let the masala fry for a couple of minutes. Add in the Chickpeas and mix well.
Begin to add in the water that had been set aside, little by little until you have added all the water. Adjust the salt. Lower the heat once the water begins to boil.
Cover & cook. Keep stirring in between to check on the water level & the dish doesn’t burn. When half the water has evaporated add the garam masala powder (This is for those not using the ready chana masala powder).
Tip: If you want some curry along with the chickpeas, then turn off the heat a few minutes after adding the garam masala powder.
Once most of the water has evaporated & the chickpeas have cooked completely, as shown below, turn off the heat.
Finally add some chopped coriander leaves.
Serve hot with Puri’s, Batura’s, Kulche, Chapati’s, Roti’s, Parathas, Phulka or Naan. Enjoy.. 🙂
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