Last evening, after I was done with my work, I sat down with my favourite time-pass - reading recipe books! There is this set of 8 little books by Sanjeev Kapoor featuring salads and soups, maincourses - vegetarian and non-vegetarian, accompaniments and desserts. Total value-for-money pack, nice, simple do-able recipes...
I wanted to make something with chickpeas and was bored of the usual onion-tomato-chana masala. I had once tried pindi chholay from these books and it turned out awesome.
This time I tried the masaledaar choley which had a bit more masala compared to dry pindi choley. Also tried out the lachcha parathas from Tarla Dalal's site. Turned out to be a real hearty meal.
Topped it up with a glass of sweet lassi to complete the 'Punjab' experience !
Masaledaar Choley / Punjabi Chana Masala
Adapted from Sanjeev Kapoor's book
What you need -
1 1/2 cups Chickpeas / kabuli chana
2 tsp tea leaves
6 cloves garlic
1 inch piece ginger
2 green chillies
handful of fresh coriander leaves
2 tbsp cumin seeds
2 tsp coriander powder / dhania
1 tsp chilli powder
1 tbsp coarsely ground anardana / pomegranate seeds
salt and oil
What you do with it -
Tie the tea leaves in a muslin cloth like a little potli / bundle
Soak the chana for 6-8 hours. Drain and cook in 3 cups water with salt and the potli of tea leaves
The tea leaves give the chana a nice dark colour
Peel, wash and chop onions. Peel, wash ginger garlic and grind together with the green chillies to a smoooth paste.
Chop tomatoes and coriander leaves
Dry roast cumin seeds and grind to a powder
Heat oil in a pan. Add chopped onions and saute till brown. Add ginger-garlic-green chilli paste and saute for 2 more mins
Add coriander powder, cumin powder, red chilli powder and anardana powder and saute well
Add drained chana and mix well Add tomatoes and half a cup of the water that the chana cooked in
Bring to a slow boil and garnish with coriander leaves