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Basic Chickpea Curry Indian Recipe
Ingredients
recipe for : Chana Masala.
2 (16ounce) cans chickpeas, rinsed well or 2 cups dried chickpeas, pressure-cooked or slowcooked, drained
6 medium tomatoes, chopped (4 1/2 cups)
1 (2-inch) knob of ginger, chopped, or 2 tablespoons ginger paste 6 cloves garlic or
2 tablespoons garlic paste
1 green chile, chopped (remove seeds to reduce heat)
1 teaspoon lemon juice
2 teaspoons safflower or other neutral oil
1 cup chopped red onion (about 1 medium onion)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne
good pinch of asafetida (omit to make gluten-free).
2 teaspoons chana masala powder or Garam Masala 1/8 to 1/4 teaspoon Indian black salt, optional
3/4 to 1 1/2 teaspoon salt, to taste
1/2 teaspoon raw sugar
1 1/2 to 2 1/2 cups water
1/4 cup chopped cilantro, for garnish
1/4 cup minced red onion, for garnish
1 to 2 teaspoons lemon juice, for garnish
Method
In a blender, combine 1/2 cup cooked chickpeas, tomatoes, ginger, garlic, chile, and lemon juice and blend until smooth
Set aside
Heat the oil in saucepan over medium heat
Add the chopped onion and cook until translucent, 7 to 8 minutes.
Add the cumin, turmeric, cayenne, asafetida, and chana masala blend.
Mix well and cook for 1 minute.
Add the kala namak.
Omit the Indian black salt if using chana masala blend
Add the pureed tomato-chickpea mixture
Cook partially covered for 15 minutes, stirring once about hallway through Deglaze with a little water if needed
Reduce the heat to medium-low and continue to cook until the mixture is dry and starts to leave the side of the pan, 10 to 15 minutes
The tomatoes and spices will start to smell roasted
Add the cooked chickpeas, salt, and sugar, and mix well
Add 2 1/2 cups of water
Cover, and cook for 30 to 40 minutes over medium-low heat
Taste, and adjust salt and spice at 30 minutes
Continue to cook until the chickpeas are very tender and easily mashed, or until desired consistency is achieved
Mash some of the chickpeas
Garnish with cilantro, minced onion, and lemon juice, and serve hot
Pressure Cooker: Follow steps 1 through 4
Add the cooked chickpeas, salt, sugar, and 1 1/2 cups of water
Close and lock the lid, and cook for 10 minutes after the cooker reaches pressure (2 to 3 whistles)
If using dry chickpeas that have been soaked overnight, add 2 1/2 cups water, salt, and sugar
Close and lock the lid, and cook for 20 to 25 minutes after the cooker reaches pressure (4 to 5 whistles)
Garnish with cilantro, red onion, and lemon juice, and serve hot
Variation: Add 1 to 2 cups chopped spinach or other greens at Step 4
