Chickpeadaalindian Recipes

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

CHICKPEA DAHL

Steps:

• Cook potatoes in salted water until tender yet firm. Drain and set aside.
• Saute onion in 1 tablespoons oil until clear. Transfer to a food processor along with the tomatoes and fresh ginger, and blend until smooth. Set aside.
• In a large saucepan, melt margarine and add the curry powder and cumin. Saute for 4-5 minutes over medium heat. Stir often to avoid burning.
• Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often.
• Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice.

CHANA PINDI (INDIAN CHICKPEAS MASALA)

Steps:

• Soak Chickpeas overnight or for at least 6 hours.
• Boil them with enough water and teabags till they are soft.
• Throw away the teabags (the tea Bags are to give the chick peas a dark colour) Traditionally Chana pindi was cooked in an Iron Kadahi (skillet) That gave the chickpeas a dark colour.
• Heat oil in an Iron skillet.
• If you do not have one use a non stick pan.
• Add the cardomoms.
• After a minute add onions and saute.
• After about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions.
• When the onions turn golden, add the gram flour (Besan).
• This is to give body to the curry.
• Now add ginger garlic paste and keep frying.
• take care that the ginger garlic paste does not stick to the base.
• Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone.
• Now add tomatoes and fry Add all the powders and salt and continue to fry till the tomatoes soften and mix properly.
• add the boiled chickpeas and fry.
• Mash 3-4 tablespoons of chickpeas and mix it in.
• simmerfor 15- 20 minutes.
• Garnish with coriander leaves and serve with chapati, naan, Kulcha etc.
• Enjoy.

INDIAN CHICKPEAS

Steps:

• Soak chickpeas overnight then rinse and cook in water till tender.
• Drain and keep the cooking liquid.
• Heat oil in frying pan and cook onion until golden.
• Add cinnamon and cloves and cook for a few seconds.
• Add garlic, ginger, chili pepper, and coriander and cook 5 minutes stirring.
• Add tomatoes with juice and cook till all liquid is absorbed.
• Add the chickpeas to pan, mix, and cook for 5 minutes.
• Pour in the cooking liquid from the chickpeas and simmer for 25 minutes or until all the liquid is gone.
• Sprinkle with garam massala and cilantro.
• Can be served hot or cold.
• Time to make does not include soaking the chickpeas overnight.

CHICKPEA DAAL (INDIAN)

Steps:

• Wash chickpeas in water.
• Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
• Leave overnight to soak.
• Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil.
• Cover and turn down to medium (level 5) heat, skim off any white foam.
• Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
• Take off heat.
• In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
• When onions are thoroughly transparent put in ginger.
• Continue to sauté until mixture is sticking to bottom and brown bits are evident.
• Put onion mixture in a food processor and mix (not steadily) until smooth.
• Process tomato, 1/2 tomato portions at a time.
• Put mixture back into large pot.
• Add green onion.
• Heat should be at (medium-high) level 8.
• When mixture starts to bubble add tomato paste.
• Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
• Add in potatoes.
• Add in chana masala.
• Reduce heat to level 7.
• Put in chickpeas with a slotted spoon.
• Water is NOT put in, but put aside for later.
• Mix for about 2 minutes Add in red pepper, masala.
• Mix for a further 2 minutes.
• Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).
• Add turmeric.
• Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
• Once potatoes are tender, the daal is done.
• This daal is typically eaten with Indian bread- naan or chapati.
• As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).
• If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.