CHICKPEA MASALA
A REAL LIP SMACKER
Ingredients:
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.
Enjoy!!!
WARNING
This dish
is so tasty, there is real danger of mistaking your fingertips for chickpeas!!!
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