Chick Peas Masala

Friday, January 16, 2009

Nutrition benefits here

This goes good with bhaturas. Chole (white / black peas) give good flavor when soaked in tea water. Heat water and dip 2 tea bags for sometime and then use this water to soak the beans over night or upto 8 hrs

Ingredients

1 cup Chick peas (Garbanzo beans, Kala chana)
2 tea bags
1 tablespoon Oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 medium onion finely chopped
3 to 4 cloves of crushed garlic
2 medium tomatoes
2 to 3 green chillies
1 " piece ginger
1 tablespoon coriander powder
1 teaspoon garam masala
1 teaspoon dry mango powder
Salt to taste

Method

1) Boil 5 cups of water and put tea bags in for about 10 mins.

2) Wash Chick peas and soak in the above tea water for 7 to 8 hrs or overnight. The quantity will increase 2 to 3 times. Pressure cook the chickpeas and keep aside

3) Blend tomatoes, green chillies and ginger into paste and keep aside.

4) Heat oil in a pan, add cumin seeds and once they crack add onions and stir-fry until they are transparent. Add the garlic and fry for couple of mins

5) Now add the tomato paste and cook unti oil seperates from the paste and add salt, garam masala, dry mango powder and chick peas and let it cook for 10mins on medium or low heat. Mix inbetween and mash the peas lighly while mixing.

Notes

1) You can avoid onions and garlic and use 1 tablespoon of besan (Bengal gram flour)

2) Add 1/2 cup of milk at the end and cook in low heat for 5 mins.

Lentil Curry with Fresh Fenugreek Leaves

Wednesday, January 7, 2009

Ingredients

1 cup washed Fresh Fenugreek Leaves(methi, Menthaku).
1 cup toor dal (red gram Dal, kandi pappu)
4 to 5 whole dry red chillis
1 medium sized Tomato chopped

1 tsp oil
2 to 3 garlic cloves crushed
1/2 tsp mustard seeds
1 tsp cumin seeds(jeera)
curry leaves (optional)
pinch of asafoetida (optional)
1/2 tsp turmeric powder
1 medium sized onion chopped
1 tsp coriander powder
salt to taste
chopped coriander leaves for garnish
Method

1) Pressure Cook together Toor Dal, Fenugreek Leaves, dry red chillies and tomatoes in 2 cups of water. You can keep the Toor Dal in water for 30 mins or more so that it will cook sooner. You need to cook for 3 to 4 whistles so that Dal will get cooked nicely. Once done remove and mash all the ingredients with laddle and keep aside.

2) Heat 1 tsp Oil in a pan splutter mustard seeds, add cumin seeds, crushed garlic, asafoetida and turmeric powder and fry for 30 seconds.

3) Now add chopped onions and fry until they turn light brown or transparent. Add curry leaves and coriander powder and add this to the mashed & cooked ingredients in step 1.

This tastes good with Hot rice, I like to eat this with sangati which becomes a complete nutritious meal. I am going to post a recipe to make sangati now :-)