Chana Masala | Chole Masala (with coconut)

Chana Masala

Chickpeas in spicy coconut-tomato gravy.Perfect with batura,roti or poori .
Prep Time: 30 minutes + Soaking time
Cooking Time: 30 to 45 minutes
Serves: 3 to 4
Ingredients:

1. Dry Chickpeas - 1 cup
2. Mustard seeds- 1/4 tsp
3. Cumin seeds - 1/2 tsp
4. Ginger,finely chopped - 2 tsp
5. Garlic,finely chopped - 2 tsp
6. Green Chilies,chopped - 1 or 2( according to taste)
7. Curryleaves - 1 sprig
8. Onion,finely chopped - 1.5 cups(2 large)
9. Turmeric powder - 1/2 tsp 
10. Kashmiri chili powder  - 3 to 4 tsp ( or according to taste)
11. Coriander powder - 1 tbsp
12. Water - as required 
13. Tomato,chopped - 1/2 cup (1 medium)
14. Sugar - 1 generous pinch
15. Salt - to taste
16. Coriander leaves,chopped - 1/4 cup
17. Oil - as required

To Roast and grind:

1. Grated coconut - 5 tbsp
2. Fennel seeds- 1 tsp
3. Cumin seeds - 1 tsp
4. Cinnamon - 3/4" piece
5. Cardamom - 2
6. Cloves-3 to 4
7. Star anise-4 petals or 1 small
8. Oil - 1 tsp

Instructions:

Soak chickpeas in plenty of water for about 8 hours or overnight.Drain and pressure cook until it turns soft,adding sufficient quantity of water.

Heat 1 tsp oil in a pan,add all the ingredients listed under ' To roast and grind'.Fry till it turns golden brown.Transfer it to a tray and allow to cool completely.Grind this to a smooth paste adding sufficient quantity of water.Keep aside until required.

Heat oil in a pan,add mustard seeds and let it splutter.Add cumin seeds and saute for few seconds.Next add ginger,garlic,green chilies and curry leaves.Saute for few seconds..

Now add onion and saute until it turns soft and golden brown in colour.

Reduce flame to low and add turmeric powder,kashmiri chili powder and coriander powder.Add 1 tbsp water and mix well.Stir well and fry until oil starts to separate.

Add tomato and salt to taste.Cook over medium heat until tomato turns mushy and oil starts to separate.

Add the prepared coconut masala paste ,sugar and  1/4 cup water,mix well and bring it to a boil.

Next add the cooked chickpeas along with the stock.Mash some of the chickpeas with the back of the ladle to thicken the gravy.Add more salt if required.

Cover and cook over medium heat for about 10 minutes or until the gravy turns thick.Add coriander leaves.Cook for few more minutes and serve with roti /batura.

NOTES

• Adjust the quantity of green chilies and kashmiri chili powder according to your taste.
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PUNJABI CHOLE MASALA | CHANA MASALA

Punjabi chole



Spicy Punjabi style chickpea curry.
Prep Time: 5 Hours
Cook time: 45 minutes
Serves: 2 to 3 people

Ingredients:

1. Chickpeas- 1 cup
2. Cardamom-2 nos
3. Bay leaf-1 no
4. Cloves-3 nos
5. Cinnamon-2" piece
6. Tea bag- 1 no
7. Onion,chopped- 1.5 cups(2 medium)
8. Ginger,grated- 1 tsp
9. Tomato,chopped-1 cup(2 medium)
10. Sugar- 1/4 tsp
11. Kashmiri chili powder- 1 to 1.5 tsp(or to taste)
12. Black pepper powder- 1/2 tsp(or to taste)
13. Coriander powder- 1.5 tsp
14. Cumin powder- 1/2 tsp
15. Turmeric powder- 1/4 tsp
16. Garam masala powder- 3/4 tsp
17. Amchur powder/dry mango powder- 1/4 tsp(optional)
18. Kasuri methi,dry fenugreek leaves- 1 tbsp
19. Coriander leaves,chopped- 1/4 cup
20. Onion,chopped- 1 to 2 tbsp( optional)
21. Salt -to taste
22. Water- as required

Instructions:

Soak chickpeas in plenty of water for about 5 to 6 hours.Rinse well and drain.

In a pressure cooker add chickpeas,cardamom,bay leaf,cloves,cinnamon,tea bag,water and salt to taste.Cook until it is done.Drain the chickpeas and keep aside.Discard the tea bag and the whole spices.Retain the broth for later use.

Heat oil in pan,add onion and grated ginger.Saute until it turns golden brown.

Add tomato and cook until oils starts to separate.

Add sugar,kashmiri chili powder,black pepper powder,coriander powder,cumin powder,turmeric powder and garam masala.Cook until it start to leave the sides of the pan,stirring continuously.

Add chickpeas and the remaining broth/water( adjust the quantity of broth/water according to the consistency you require).

Add amchur powder(if using)  and kasuri methi,Mix well.Add more salt if required.Simmer for about 8 to 10 minutes or until the gravy turns thick.

Garnish with coriander leaves and chopped onion( if desired).Serve with roti or batura along with chopped onions.

MINI FALAFEL

Mini Falafels

Ingredients
For Falafel

1. Dry chickpeas- 1/2 cup
2. Coriander leaves-chopped- 1/4 Cup
3. Parsley-chopped- 1/4 cup
4. Green chilies-chopped- 1/4 to 1/2 tsp( or to taste)
5. Cumin powder- 1/4 tsp
6. Coriander powder- 1/2 tsp
7. Red chili powder- 1/4 tsp
8. Baking powder- 1/4 tsp
9. Onion-chopped- 1/4 cup
10. All purpose flour- 1/2 to 1 tbsp( see notes)
11. Garlic- 2 cloves
12. Salt- to taste
13. Oil- for frying

For Tahini sauce

1. Tahini-(or use 4 tbsp toasted sesame seeds)- 2 tbsp
2. Yogurt-( for vegan option,use cashew yogurt)- 1/4 cup
3. Garlic-chopped- 1/4 tsp
4. Lemon juice- 1/2 tbsp
5. Salt- to taste

For Falalfel wraps

1. Pita bread- 4 to 5 nos
2. Hummus- 1/2 cup
3. Cucumber-sliced- as required
4. Tomato-sliced- as required
5. Salad greens-chopped- as requied
6. Pickled chilies- Few

Directions

 To prepare falafel

• Soak dry chickpeas in plenty of water for about 8 to 12 hours.

• Drain and add it to a blender with the rest of the ingredients listed under 'for falafel'( except oil).Grind to form a coarse paste.( It should not be smooth)

• Shape this into small patties.Refrigerate the patties for about 15 to 20 minutes.
• Heat oil in pan and deep fry the falafels until it turns golden brown,turning once in between.( you can also shallow fry the falafels,if desired.)

Serve with tahini sauce or  make falafel wraps with it.

To prepare falafel wraps 

• Combine all the ingredients listed under 'for tahini sauce' in a blender and blend to form a smooth paste.
• Spread 2  to 3 tbsp of hummus on the pita bread.Top with cucumber ,tomato and pickled chilies.Then add two to three broken falafels.Drizzle tahini sauce,wrap tightly. Serve immediately.

NOTES

• You can make about 12 to 14 mini falafels from this quantity.
• If you are finding it difficult to shape the patties,add few tsp of water and pulse again.
• I used rice flour instead of all purpose flour and it tasted fine.

HUMMUS / MIDDLE EASTERN SPREAD

Homemade Hummus recipe

Ingredients

1. Dry chickpeas- 1 cup
2. Sesame seeds- 2 tbsp( or use 1 tbsp tahini-see notes)
3. Garlic- 3 to 4 cloves
4. Cumin powder- 1/4 tsp
5. Chili powder/cayenne pepper- 1/4 to 1/2 tsp
6. Lemon juice- 1.5 to 2 tbsp
7. Salt- to taste
8. Olive oil- 1/4 cup
9. Water- 3/4 to 1 cup( see notes)

Directions

• Place dry chickpeas in a bowl and fill it with water.Let them soak for 10 to 12 hours.
• Drain the chickpeas and cook it with enough water .( you can also pressure cook the chickpeas)
• Drain the cooked chickpeas and let it cool completely.Reserve the liquid(broth).
• Add cooked chickpeas,tahini,garlic,cumin,chili powder and lemon juice into a blender.Blend until it is smooth ,adding 1/4 cup water at a time.Add olive oil and salt to taste.Blend again until it turns smooth and creamy.Taste and adjust the seasonings,add more salt or lemon juice,if required.( adjust the quantity of water according to the consistency you require,i added about 1 cup broth)
• Transfer this to a serving bowl.Drizzle more olive oil on top, just before serving.

Serve with pita bread and salad of your choice.

NOTES

• If you are using sesame seeds instead of tahini ,add it to the blender first and powder it finely before adding the rest of the ingredients,otherwise it will be grainy and you will find it difficult to make it smooth.
• For best results use the liquid( broth) drained from the cooked chickpeas instead of water. 

EASY CHANA MASALA | CHOLE MASALA

Chana masala

Ingredients

1. Dry chickpeas- 1/2 to 3/4 cup
2. Kashmiri chili powder- 1 tsp(or to taste)
3. Coriander powder- 1.5 tsp
4. Turmeric powder- 1/2 tsp
5. Garam masala powder- 3/4 tsp
6. Green chili( cut vertically)- 1 no
7. Water- 1 and 3/4 to 2 cups
8. Chopped Coriander leaves: 2 tbsp
9. Oil- as required
10. Salt- to taste

To grind together

1. Diced Onion- 1 large
2. Diced Tomato- 1 large
3. Ginger- 1" piece
4. Garlic- 2 small cloves

Directions

• Soak chickpeas overnight (or for about 8 hrs).Drain ,rinse well and keep aside.
• Grind together all the ingredients listed under'to grind' to form a smooth paste.
• Heat oil in a pressure cooker and add the prepared onion- tomato paste.Cook for few minutes,stirring well in between, until oil starts to separate.
• Reduce flame to low and add kashmiri chili powder,coriander powder,turmeric powder,garam masala and green chili.Mix well and cook for about a minute.
• Add water,chickpeas  and salt to taste.
• Close the pressure cooker and cook for about 15 to 20 minutes or until done.
• Open the cooker when the pressure is released and add chopped coriander leaves.( if you require a thicker gravy place cooker on a medium heat and cook until desired consistency is reached.

KERALA KADALA CURRY

Ingredients

1. Brown chickpeas/kadala- 1/2 cup
2. Grated coconut-1/4 cup ( heaped)

To pressure cook

1. Onion sliced- 1 nos
2. Shallots- sliced- 5 to 6 nos
3. Tomato sliced- 1 medium sized
4. Green chilies-cut into two- 2 nos
5. Ginger chopped- 1 tsp
6. Garlic chopped- 1 tsp
7. Kashmiri chili powder-1 1/2 tsp( or to taste)
8. Turmeric powder- 1/2 tsp
9. Coriander powder- 2 tsp
10. Garam masala powder-1/2 tsp
11. Fennel powder-1/2 tsp
12. Water-1 and 1/4 cup (or as required)
13. Curry leaves-few
14. Salt to taste

For tempering

1. Mustard seeds-1/2 tsp
2. Curry leaves- 1 sprig
3. Dried red chilies- 2 nos
4. Shallots sliced-5 to 6 nos
5. Coconut pieces- 1to 2 tbsp
6. Oil- as required

Method

• Soak chickpeas in water for 8 hours ( or overnight)
• In a pan dry roast grated coconut over medium low flame,until it turns to a reddish brown color.Allow this to cool slightly and grind  to form a smooth paste,adding very little water.(UPDATE:For a better flavor avoid using water,if you are finding it difficult to grind it into a paste ,just powder it finely .That will also work great.)Keep this aside.
• In a pressure cooker combine together drained chickpeas and rest of the ingredients listed under 'To pressure cook'.Cook until it is done( for about 15 to 20 minutes).
• Open the pressure cooker after releasing steam pressure .Add the roasted coconut paste( add more hot water,only if you require more gravy).Simmer for 5 to 6 minutes.
• For tempering,heat oil in a pan and add mustard seeds,let it splutter.Add curry leaves,dried red chilies,shallots and coconut pieces.Saute until it turns golden brown.Pour this over the curry.Mix well and serve hot with puttu.

Notes:

• For best results ,do not use water while grinding the roasted coconut.
• You can avoid green chilies and use 1 tbsp kashmiri chili powder instead,for a better color.

KOOTTU CURRY

Ingredients

1. Brown chickpeas-cooked-1/2 cup( see notes)
2. Raw plantain / kaya-peeled and cubed-1/2 cup
3. Elephant yam /chena-cubed-1/2 cup( see note)
4. Kashmiri chili powder-1/4 tsp
5. Turmeric powder-1/2 tsp
6. Grated coconut-1/3 cup
7. Salt to taste
8. Water- as required

To grind

1. Grated coconut-1/2 cup
2. Garlic - 2 small cloves
3. Green chilies- 1 or 2 nos( or to taste)
4. Cumin powder-1/2 tsp
5. Black pepper powder-1/4 tsp ( or to taste)

For tempering

1. Mustard seeds- 1/2 tsp
2. Dried red chilli- 2 nos
3. Curry leaves- few
4. Oil

Method

• Grind together all the ingredients listed under ' to grid ' to form a coarse paste.Keep aside.
• Dry roast 1/3 cup grated coconut over medium flame,stirring continuously until it turns brown.Keep aside.
• In a pan,combine together cubed plantain, elephant yam ,chili powder,turmeric powder and  water.Cook until it is tender and water is almost absorbed.Add cooked chickpeas ,prepared coconut paste and salt .Mix well and cook for 1 or 2 minutes.Remove from heat.
• Add the roasted coconut and mix well.
• Heat oil in a pan and add mustard seeds,let it splutter.Add red chilies and curry leaves,fry for few seconds and pour it over the curry.
• Serve with rice.

Note: Soak a little more than  1/4 cup of  brown chickpeas overnight or for at least 8 hrs.Pressure  cook adding salt to taste, until done.
You can completely avoid elephant yam and use 1 cup raw plantain instead,if desired.

CHICKPEA AND SPINACH TIKKI / PATTIES

Makes : 12 nos
Ingredients

1. Chickpeas- 1 cup
2. Ginger -chopped- 1 inch piece
3. Garlic- chopped- 4 cloves
4. Green chilies -chopped- 2 nos( or to taste)
5. Onion -chopped-1/4 cup
6. Turmeric powder-1/4 tsp
7. Kashmiri chili powder-1/4 to 1/2 tsp
8. Cumin powder-1/4 tsp
9. Garam masala-1/2 tsp
10. Spinach-chopped-1 cup
11. All purpose flour-1 tbsp
12. Water- as required
13. Bread crumbs- as required
14. Oil - for frying

Method

• Soak chickpeas overnight or for 6 to 8 hrs and cook until soft.Allow it to cool slightly and mash it well.Keep aside.
• Heat oil in a pan ,add ginger,garlic and green chilies.saute for few seconds.
• Add chopped onion and saute till it turns translucent.
• Reduce the flame to low and add turmeric ,kashmiri chili ,cumin and garam masala powder.Saute for few seconds.
• Add chopped spinach and salt to taste.Mix well until combined and cook until it is almost dry.Allow this to cool slightly.
• In a mixing bowl add prepared spinach and mashed chickpeas.Mix well using a wooden spatula until combined.
• Combine all purpose flour and water to form a thin batter.Keep aside.
• Form lemon sized balls out of the chickpeas- spinach mixture and flatten it using your finger tips.Dip this in the prepared batter and evenly coat with bread crumbs.
• Heat 2  tsp oil in a non stick pan and shallow fry the patties/tikkis until golden brown,carefully turning once in between.Drizzle more oil on top during frying( if required).