Wednesday, 29 February 2012




     1)    Chickpeas (Kabul, white) – 500 gm.
     2)    Tomato – 200 gm.
     3)    Onion – 300 gm.
     4)    Garlic – 6 cloves
     5)    Ginger – 1 inch piece
     6)    Hot green chilies – 4 Nos.
     7)    Turmeric – ¾ teaspoon
     8)    Hot red chili powder – 2 teaspoons
     9)    Garam masala powder- ½ teaspoon
     10)     Coriander powder – 2 teaspoons
     11)     Mustard seeds – ½ teaspoon
     12)     Coconut oil or any other cooking oil – 2 teaspoons
     13)     Tender curry leaves – 2 sprigs
     14)     Salt – 2 teaspoons
     15)     Coriander leaves of one plant (optional for garnish)

To Cook:

          Soak the chickpeas in water overnight. Peel the onions, the ginger and the garlic cloves. Pluck and discard the stems of the green chilies. Roughly chop the tomatoes, the onions, the garlic, the ginger and the green chilies. Tip them into a food processor and grind to superfine paste.

          Wash and drain the soaked chickpeas. Put them into a pressure cooker and pour in enough water to fully immerse the chickpeas. Close the lid and set on high heat. As soon as you hear the first whistle, lower the heat and cook for 5 minutes (this time is for new chickpeas. If the chickpeas are aged, they may take longer to cook).

          Once the cooker is cool enough to open, take out a cup of the cooked chickpeas and transfer them to a food processor. Pour in a glass of water and grind to fine paste.

          Set a wide wok on high heat. Pour in the cooking oil and throw in the mustard seeds. When they are about to finish popping, throw in the curry leaves. Quickly pour in the tomato-onion-garlic-ginger-chili puree. Stir nicely and let boil for 5 minutes. Now tip in the turmeric powder, the chili powder and the coriander powder.

          Stir well and pour in the chickpea paste. Stir again and tip in the cooked chickpeas along with their stock. Tip in the salt. As it starts to boil, taste and add more salt or chili powder to suit your palate. Now sprinkle the garam masala powder and stir well. Switch off the heat.

          If you are garnishing with coriander leaves, it is time to do so. Your super delicious, finger biting, lip smacking chickpea masala is ready to serve.

          Serve with hot pathiris, chappatis, puris, baturas, rasvodos, vellappams, soyyea polos, porottas or with freshly baked bread.

Chickpea masala with pathiris


This dish is so tasty, there is real danger of mistaking your fingertips for chickpeas!!!

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