Kadai Chole/ Dry Chickpea Curry!



My family loves Punjabi food and i cook chickpeas at least once a week on our predesignated vegetarian days. My daughter who is usually averse to vegetables, gorges on chole(chickpea curry) and puris(deep fried Indian bread). I am always searching for different ways to make it. Usually I cook it in an onion-tomato gravy or in a spinach gravy base but this time discovered another gem.

This recipe is from a celebrated Punjabi chef Harpal Singh. Original recipe is here. This recipe gets ready in a jiffy. I have reduced the amount of ghee as per my family's needs but don't' skip it as the ghee elevates the dish to a new level. I am usually very paranoid about the amount of fats that go into my food but for this recipe i gave in and used ghee though much less than the recipe asked for. This recipe also omits onions and garlic but taste awesome.

 Ingredients:
2 cups Chickpeas- soaked overnight or at least for 3-4 hrs in hot water till they have doubled in size
6-7 pieces -Dried Amla/Indian Gooseberries
1 tomato - chopped into large pieces
1/2 inch Ginger, julienne
1 Green chili, de-seeded and julienne

 masala pdrs-
2 tsp. chole masala pdr
1/2 tsp. red chili pdr
1 tsp. coriander pdr
1 tsp. cumin pdr
1 tsp. amchur or mango pdr
1/4 tsp. garam masala

 salt to taste
2 tbsp ghee
1/2 tsp. ajwain
Chopped cilantro for garnish

 Directions
  1. The soaked chickpeas should be boiled with 6-7 slices of dried amla. Amla gives a nice dark color and tangy taste. If you don't have Amla, you can drop a couple of tea bags to get the dark color.
  2. In a big bowl, take only the boiled chickpeas. The water can be reserved and reused as stock. It is not required in this recipe as its a dry dish.
  3. Add all the masala pdrs and salt to it and mix well.
  4. Put the seasoned chickpeas in a large wok or pan. Add chopped tomatoes, chilies and ginger.
  5. In another small pan, melt ghee. Heat it to a smoking point. Add the ajwain seeds and immediately toss it into the seasoned chickpeas.
  6. Cook this chickpeas for about 5 mins just for the spices to blend well. No need to mash the tomatoes.
  7. Garnish with chopped cilantro.
  8. Serve hot with puris or a bread of your choice.


Comments

Post a Comment

Popular posts from this blog

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and stir
Read more

Pudina Ghosht: Goat meat in Mint curry!

Image
Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats. Ingredients: 2 lbs goat meat pieces on bone 1 large red onion, sliced 4-5 large cloves of garlic, chopped 1.5 inch ginger chopped 3-4 thai chilies chopped 1 packed cup of fresh mint leaves 3/4 cup of fresh cilantro (coriander leaves) 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor) 1/2 cup thick yogurt 1/4 teaspoon
Read more