I had eaten chickpeas curry as part of a South Indian Thali in a restaurant long time ago. That chickpeas curry was a bit watery than the traditional chana masala and didn't smell of ginger and garlic. This is an attempt to recreate that curry. I was very happy with how it turned out and was even more glad that everyone in the family loved it.
One Year Back - Brownie Biscotti
Two Years Back - Poppy seed drink / Gasagase Payasa
Three Years Back - Craisins and White chocolate chip biscottiIngredients:
Chickpeas - 2 cups (dry)
Oil - 2 TBSP
Cumin Seeds - 1 tsp
Red Onion - 1 large chopped
Tomatoes - 2 medium chopped
Salt - to taste
Turmeric powder - a generous pinch
Red Chilli powder - 1 - 1 1/2 tsp or to taste
Jaggery or Brown Sugar - 1/3 - 1/2 cup as per taste
Tamarind extract - 1 heaping tsp (Or extract juice from a lemon sized tamarind soaked in enough water)
Cilantro - chopped 2 TBSP
To powder:
Almonds - 1/4 cup (or cashews)
Cardamom - 2 whole
Cinnamon - 1" stick
Method:
Soak chickpeas in enough water for 8 hours or overnight. Drain all the water and add fresh water to it. Pressure cook the chikpeas till soft. In a pan, heat oil. When hot, add cumin seeds. When they splutter, add onions and stir. Sprinkle some salt, turmeric and stir. Let the onions cook. When onions are cooked, add the tomatoes to it. Add chilli powder, brown sugar or jaggery, tamarind and let the tomatoes cook. It will turn like a sauce.
Meanwhile, take the almonds, cardamom and cinnamon in a blender jar and make a powder. To this powder, add about a cup of cooked chickpeas with enough water and make a paste. You can use the water of the cooked chickpeas to it. Pour this paste to the pan and add the chickpeas reserving the water. Add the reserved water enough to get the correct consistency. Adjust the salt and garnish with cilantro. Let it come to a boil and then turn off the heat. This goes very well with rice. If you want to serve this with rotis, you will have to make it a bit thicker.
Enjoy.
Two Years Back - Poppy seed drink / Gasagase Payasa
Three Years Back - Craisins and White chocolate chip biscottiIngredients:
Chickpeas - 2 cups (dry)
Oil - 2 TBSP
Cumin Seeds - 1 tsp
Red Onion - 1 large chopped
Tomatoes - 2 medium chopped
Salt - to taste
Turmeric powder - a generous pinch
Red Chilli powder - 1 - 1 1/2 tsp or to taste
Jaggery or Brown Sugar - 1/3 - 1/2 cup as per taste
Tamarind extract - 1 heaping tsp (Or extract juice from a lemon sized tamarind soaked in enough water)
Cilantro - chopped 2 TBSP
To powder:
Almonds - 1/4 cup (or cashews)
Cardamom - 2 whole
Cinnamon - 1" stick
Method:
Soak chickpeas in enough water for 8 hours or overnight. Drain all the water and add fresh water to it. Pressure cook the chikpeas till soft. In a pan, heat oil. When hot, add cumin seeds. When they splutter, add onions and stir. Sprinkle some salt, turmeric and stir. Let the onions cook. When onions are cooked, add the tomatoes to it. Add chilli powder, brown sugar or jaggery, tamarind and let the tomatoes cook. It will turn like a sauce.
Enjoy.
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