CHICKPEA
Aloo Chole
3 cups chickpeas, cooked
2 Tbs. ghee
2 cups potatoes, diced
1 cup tomatoes, chopped
1 tsp. tamarind paste
1 tsp. ginger, minced
1 tsp. asofoetida
2 Tbs. coriander leaves chopped - (optional)
3 Tbs. Channa Masala
Salt to taste
In a small bowl make a paste of Channa Masala with 3 Tbs. of water, and set aside. Heat the ghee and fry the ginger for 2 minutes. Add the spice paste and saute until the mixture becomes dry, 3 minutes more. Add the tomatoes and saute for 3 to 4 minutes, then add the potatoes, 2 cups of water, cover the pan and simmer until the potatoes are tender, 15 to 20 minutes. Add the chickpeas, tamarind paste and simmer for 5 minutes. Add salt to taste. Garnish with the coriander leaves and offer.
Bengali Chickpea Curry
1 15 oz. can chickpeas
1-1/2 cups sliced potatoes, cooked
Salt to taste
Ghee for frying
1 teaspoon cumin seeds (Jeera)
1 teaspoon minced ginger
1 teaspoons chili powder
1 teaspoon asofoetida
1 tablespoon tomato paste
2 green chillies, slit
Heat ghee and fry cumin seeds and chillies for half a minute, followed by ginger for a couple of minutes. Add chickpeas, potatoes, tomato, salt, and chilli powder. Stir thoroughly to mix, and add a cup of water. Cover with a lid until done, about fifteen minutes on medium low heat.
Chana Masala
3 Tblspn. butter
1 Tblspn. curry powder
1 Tblspn tomato paste
15 oz can of chickpeas drained, reserving 3 T liquid
1/2 Tblspn lemon juice
Salt to taste
1 tsp. fresh black pepper
1 Tblspn butter
Heat ghee on medium high heat. Fry curry powder with tomato paste. Stir and simmer about 2 minutes. Add chickpeas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add butter. Stir and simmer for 5 minutes more or until peas are softened and dish is hot, then offer.
Chanay Ka Shorba
Ghee for frying
1/2 tsp fresh ginger, minced
1 cup finely chopped fresh tomatoes
2 cups cooked chickpeas, drained
Salt to taste
1/2 tsp red chilli powder
1 tsp turmeric
1-1/3 cup water
1 whole fresh green chili
Handful chopped fresh coriander
1 tsp Garam masala
In a little hot ghee fry the ginger and tomatoes, and simmer covered for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water at a time if required. Add the cooked (or canned) chickpeas, salt, red chili powder, and turmeric, and stir well. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there is a thick gravy. The dish can be offered at this point as a masala curry. For a wetter curry, add another cup of boiling water and simmer on low heat for 10-15 minutes. Add the whole chili, coriander, and garam masala. Remove from the heat and leave, covered, for 5 minutes or until the oil rises to the top.
Chole
Chickpeas 1 can
Ginger powder, 1 tsp.
Tomatoes 2, chopped
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Chili powder 1 tsp.
Tamarind paste, 1/2 tsp.
Garam Masala, 1 tsp.
Coriander Leaves, bunch
Asofoetida 1 tsp.
Saute ginger for about 5 minutes. Add tomatoes, and continue frying. Add cumin, coriander and chili powders, asofoetida and some salt. Fry for another 5 minutes. Add chickpeas, boil for a few minutes. Add garam masala, let mixture simmer. Separately, boil tamarind in water until it dissolves. Add this to main mixture. Remove from stove. Serve garnished with coriander leaves and lemon slices.
Indian Chickpeas
1 cup cooked Chickpeas
2 Tbsp ghee
1 inch cinnamon stick
4 cloves
1-1/2 tsp asofoetida
2 inches fresh ginger, minced
1 green chili pepper, finely chopped
2 tsp ground coriander
3/4 cup of chopped tomatoes
1 tsp garam masala
1 Tbsp cilantro, chopped
Soak chickpeas overnight, rinse, cook in water until tender. Drain, but reserve the liquid. In a little hot ghee fry the cinnamon and cloves for a few seconds. Add ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated. Add chickpeas to the pan, mix well, cook 5 minutes. Pour the cooking liquid off the chickpeas and simmer for 25 minutes, until all the liquid is gone. Sprinkle with garam massala and cilantro. Can be offered hot of cold.
Karnataka Sundal
1 cup chickpeas, cooked or soaked overnight
4 green chillies, minced
1/2 cup fresh coconut, scraped
1/4 tsp. mustard seeds
1/2 tsp. cumin seeds
1 sprig curry leaves
1 tsp. coriander leaves, finely chopped
2 tsp. lemon juice
1 tsp. asafoetida
Salt to taste
Ghee for frying
Pressure cook peas till tender (5-6 whistles). Drain and set aside. Heat ghee and fry the seeds until they splutter. Add chillies, curry leaves and stir. Add peas, coconut and other ingredients, except coriander. Stir and cook till the water is evaporated. Garnish with coriander and offer hot or cold.
Punjabi Chole
2 cups Kabuli Chole
1 Tsp Amla Powder
¼ tsp Baking Soda
1 Tsp Salt
For Gravy:
3 Tbsp Ghee
1 Tsp Asafoetida
1 Tsp Cumin Seeds
2 Cardamom
1 inch Cinnamon
1 Tsp chopped Green Chillies
1 Tsp chopped Ginger
1 cup Grated Tomatoes
1 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1 ½ Tbsp Coriander Powder
1 Tsp Mango Powder
1 Tsp Sugar
2 Tbsp Chola Masala (any good brand)
Salt to taste
For Seasoning:
1 Tbsp Ghee
¼ Tsp Cumin Seeds
¼ Tsp Red Chilli Powder
For Garnish:
Chopped Coriander Leaves
Green Chilli and Ginger Juliennes
Soak the Kabuli Chole overnight then pressure cook with Amla powder, baking soda, salt and water for 3-4 whistles (or steam as needed) until the Cholas are done. In a little hot ghee fry the asofoetida, cumin seeds, cinnamon and cardamom. Add green chilis and ginger and fry well. Add the cooked Chole cook the spicing in well, adding water to get the desired consistency. Fry the remaining seasonings in a little ghee and toss into Chole. Garnish with coriander leaves and juliennes. Offer hot with lemon wedges.
Rawalpindi Chole
1-1/2 cups Kabuli channa
¼ cup Rajma
3 tblsp. Lemon juice
2 pieces clove
1 cinnamon stick (dalchini)
1/2 tsp black pepper
2 green chillies
1 piece ginger
1/2 tsp baking soda
Salt to taste
3 Tbsp Annardana (pomegranate) paste
1/4 tsp Mango powder
1 Tbsp Garam Masala
3 Boiled medium sized potatos
1 good size Tomato chopped
Ghee for frying
For Masala:
1 bay leaf
2 tsp mustard seeds
2 tsp jeera (cumin seeds)
1 tsp fenugreek seeds
2 clove
1 whole red chilli
In a pan, dry roast all the masala ingredients and grind fine. In a big vessel put water, baking soda, salt, kabuli channa and rajma. Soak overnight. Next morning add lemon juice and cook it till channa and rajma become soft. When cooked, drain water and set aside for later. Prepare a paste out of cloves, cinnamon, black pepper, green chillis and ginger. Mix this paste with cooked channa and rajma. (Don’t fry this masale before adding.) Using water from channa and rajma, put in a pot on low heat. Add channa and rajma back to the water along with dry masala, garam masala, annardana paste, amchur powder, and black pepper. Cook till water evaporates and masalas stick to the channa and rajma. Spread the cooked chole evenly in the pan and make a space in center. Heat up some ghee to ver hot, then pour into the center hole and cover with chole. Put the lid on and simmer a bit longer. Garnish with potato, tomato and green chilis, and offer.
Sukhe Chane
2 cups Chickpeas
2 Tbsps Lemon juice
2 Tbsps Olive Oil
1 Tbsp Sugar
2 Tbsps Curd
1 Tsp Cumin Powder
1 Tsp Black Salt (Kaala Namak)
1 Tsp Garam Masala
1 Tsp Chaat Masala
2 Tsp Red Chilli Powder
3 Tbsp Coriander Powder
1 Tbsp Mango Powder
Salt to Taste
1/3 cup Ghee
2 Bay Leaves
2 Cardamoms
1 inch Cinnamon
¼ Tsp Cumin Seeds
1 Tsp Asafoetida
6 Green Chillies, slit
2 Tbsp Ginger Juliennes
2 Tbsp chopped Coriander Leaves
For Garnish:
Chopped Coriander Leaves
Thick Strips of Tomato
Thick deep fried strips of Potatoes
Lemon Wedge
Soak Chana overnight in water with lemon juice. Next day pressure cook it in 6 cups water with olive oil, sugar and curd. Pressure cook for 3 whistles and strain well when the chana is done. Take a big flat mixing platter and spread chana on it to cool, then add cumin powder, black salt, garam masala powder, chaat masala, red chilli powder, coriander powder, mango powder and salt. In a kadhai, heat ghee and fry the bay leaf, cardamom, cinnamon, cumin seeds, and asofoetida. Next add green chillies and ginger juliennes and sauté well. Add the chana mixed with various spices and mix well. Serve hot garnished with coriander leaves, tomato strips, deep fried potato strips and lemon wedge.
Tamarind Chickpeas
2 small chiles, coarsely chopped
1/2 cup water
1 Tblsp. tamarind paste
1/2 cup hot water
1 tsp Asofoetida
1 med tomato, chopped (or two Romas)
1 inch fresh ginger, grated
2 cups canned or cooked chick peas (garbanzos)
Saute chiles in a little ghee using 1/2 cup water until crispy. Mix the tamarind concentrate in 1/2 cup hot water. Combine the chilis, tamarind, tomato, and ginger. Puree. Return puree to pan, add chickpeas and simmer for half an hour until sauce is thick.
