Masaledaar Chholay
Punita
Indian curried chickpeas
ingredients
- 1.5 cups chick peas
- salt to taste
- 1 tea bag
- 3 large onions
- 2 one-inch pieces of ginger
- 8-10 cloves of garlic
- 2 green chilies
- 4 medium tomatoes
- 1/4 cup coriander leaves (optional)
- 4 tbsp oil
- 2 tbsp cumin seeds
- 3 tsp coriander powder
- 1 tsp red chili powder
- 1 tbsp pomegranate seeds (optional)
directions
- 1
1. soak the chana overnight in water. boil with a tea bag in the same water until tender. remove the tea bag.
- 2
2. peel and chop the onions. peel ginger and garlic. wash green chilies and make a paste of ginger, garlic and green chilies. wash and chop the tomatoes and coriander leaves. dry roast cumin seeds, cool and grind to a powder.
- 3
3. heat oil in a pan, add chopped onion and saute until brown. add ginger-garlic-green chili paste and saute for some time.
- 4
4. add coriander powder, ground roasted cumin seeds, red chili, turmeric, and pomegranate seeds and cook until oil separates.
- 5
5. add drained chana and mix well. add tomatoes and a little cooking liquor and salt if required. cook until chanas are well mixed in gravy.
- 6
6. serve hot, garnished with coriander leaves.
Source: Punita Juneja
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