The famous ‘Chana Masala’ this time. M loves this too much. During his self-cooking days, this was a routine curry. Once in a week. OMG……!! It was simple for him. 1 canned chickpeas, 1 canned tomato and you know how easy the rest is. Some how, I prefer not going for the canned ones. The exception being if the availability of the product is rare, like : Lotus Stem. Hmm…..I couldn’t eat it that way and definitely……..not once in a week.
Its been a l-o-n-g time since I made this. and Poor M is missing that. So when he asked me for the 3rd time to do this, I had to simply oblige. It really surprises me, Whatever amount of spices go in the curry, the final product is always between the mild-to-moderate-spiced one. Hmm……The chickpeas does this.
Prepared a jiffy Jeera Rice to pair up with this, n our lunch was just awesome. I planned to cook some chickpeas for my 9 month old too. But, I felt the cooked one was still a bit hard for him. So I snacked on it.
|Preparation time : 10 min
Cooking time : 30 min
Serve with : Roti, Rice, Poori, Dosa etc
Serves : 4
- 2.5 cups Chana / Chickpeas
- 2 medium Onions
- 2 Large Tomatoes
- 3-4 Green Chillies
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 Dried Red Chilies
- 2 Bay Leaf
- 2-3 Cloves
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 2 tsp Chana Masala Powder (optional)
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Seeds
- 2 tsp Kasoori Methi (optional)
- 2 tsp Lemon Juice (optional)
- 1 tbsp chopped Coriander Leaves
– Wash and soak the chickpeas in double the water overnight.
– In a pressure cooker, heat the oil, add the bayleaf, cloves, dried red chillies and cumin seeds. Take care that everything is browned but not burnt.
– Into it add finely chopped onions and split green chillies. Once the onions are cooked add the ginger-garlic paste. Stir for a minute, till the aroma wafts around. Now add the dry powders (red chilli, coriander, cumin, turmeric, chana masala, garam masala) and give them a nice stir and roast them for a minute. Now add the pureed or finely sliced tomatoes. (I use my VSlicer, so I get my veggies super-fine). Stir nicely. Cook for a minute or two. Now add the soaked chickpeas, give a nice stir. Pour enough water and close the lid and cook till 4-5 minutes.
– Once the pressure is down, open the lid, give a nice stir. Mash few chickpeas, to thicken the gravy. Crush and add the kasoori methi, lemon juice, coriander leaves and simmer for 2-3 minutes.
– Check and adjust the seasoning and enjoy….!!!!
Tips & Notes :
** When cooking te chickpeas, a tsp of baking soda can be added to fasten the softening.
** If the chickpeas alone are cooked, a teabag can be added to achieve the brownish shade of the traditional chickpeas.
** If your tomatoes are tangy enough then omit the lemon juice.