Hello, friends, food lovers, and community greetings! Hope everybody is happy and doing well. Some of us are looking forward to the Thanksgiving gathering and enjoying a good time with family.
Today, I present a simple curry of Brown chickpeas. Many of you may be wondering why I use these legumes often; they are richer in nutrients compared to other legumes. They are slightly higher in protein and fiber, and they also contain more iron, folate, and antioxidants. and taste good with spices. this is more traditional in the Konkan region, used with different Indian flatbreads or rice, but uses more coconut. I don't have fresh coconut at this time.
Chana masala
Ingredients:
1 cup brown chickpeas soaked overnight.
4 potatoes
2 tomatoes
2 tbsp oil
7-8 sprigs of coriander
1 tsp salt
3 cm fresh ginger
spices
1 tsp turmeric
2 tsp special curry mix with 20 spices
2 tsp coriander powder
1 tsp cumin powder
1 tsp urad dal (split black lentils)
1/4 tsp fennugreek seeds
1 tsp cumin seeds
Thoroughly wash and soak brown chickpeas for at least 6- 8 hours.
Pour soaked chickpeas with water in the pressure cooker along with 4 potatoes.
Add salt and turmeric, and cook it until 3-4 pressure blasts,
Until they are soft.
Drain the water and save it for later use.
Chop coriander, separate the stems and leaves. chop 1 cm of ginger, and slice the other 2 cm of fresh ginger. crush tomatoes or chop them very finely. Keep it aside.
Heat a pan, add oil, add urad dal, fenugreek seeds, and cumin seeds. When it starts changing color and releasing aroma, add the chopped ginger and the coriander stems
Add crushed tomato,
coriander and cumin powder
chili, turmeric, and spice mix
Stir it well on medium heat, avoiding burning, and add 1 tbsp. of water and stir it to get the consistency of curry, stir until it releases oil from the sides.
Add saved chickpea water
Stir for 2 more minutes.
Add chickpeas and cooked potatoes
The potatoes can be soft enough to break easily in the chickpea curry.
Add coriander and ginger juliennes, cook for 2 more minutes.
Meanwhile, make some chili oil
In a small pan, add 1 teaspoon of oil and warm it.
Add 1 tsp Kashmiri chili powder.
When chili starts to smell aromatic, avoid burning the chili. pour this oil into the chickpea curry.
and here is the chickpea masala ready for use with chapatis, paratha, Dosa(rice pancake), pitta bread, or rice. I used paratha with them.
