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| recipes:entrees:chana_masala [2021/03/18 18:40] – kuhout | recipes:entrees:chana_masala [2024/06/05 18:41] (current) – kuhout | ||
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| == Chickpeas == | == Chickpeas == | ||
| - | * 2 cups dry chickpeas, soaked overnight | + | * 4.5 cups dry chickpeas, soaked overnight |
| - | * 1 1/2 tsp salt | + | * 2 tsp salt |
| - | * 2 bay leaves | + | * 5 bay leaves |
| - | * 1 piece cinnamon | + | * 2 piece cinnamon |
| - | * 2 black cardamom pods | + | * 6 black cardamom pods |
| - | * 2 green cardamom pods | + | * 8 green cardamom pods |
| - | * 5 cloves | + | * 12 cloves |
| * 2 tsp loose black tea | * 2 tsp loose black tea | ||
| == Sauce == | == Sauce == | ||
| - | * 2 tbsp deodorized coconut oil | + | * 3 tbsp deodorized coconut oil |
| - | * 1/4 tsp hing | + | * 1 tsp hing |
| - | * 1 tsp turmeric | + | * 2 tsp turmeric |
| - | * 2 medium onions, pureed | + | |
| - | * 1 tbsp ginger garlic paste | + | |
| - | * 500 ml tomato puree | + | |
| - | * 2 tbsp chana masala | + | |
| - | * 1 tsp chilli powder | + | |
| - | * 2 tsp ground coriander | + | |
| - | * 1 tsp ground cumin | + | |
| - | * 1 tsp garam masala | + | |
| - | * 1 tsp amchur | + | |
| - | * 1/2 tsp ground pomegranate seeds | + | |
| - | * 1 tbsp fenugreek leaves | + | |
| - | == Tadka == | + | * 3 medium onions, pureed with a splash of water |
| - | * 2 tbsp deodorized coconut oil | + | * 3cm piece of ginger, pureed |
| - | * 1/2 tsp cumin seeds | + | * 5 cloves of garlic, pureed |
| - | * 2 inch ginger, julienned | + | * 2 tbsp ginger |
| - | * 1 green chilli pepper, roughly chopped | + | |
| + | * 700 ml tomato puree | ||
| + | * 3 tbsp tomato paste (1 small can) | ||
| + | * 1 can chopped tomatoes | ||
| + | |||
| + | * 3 tbsp chana masala spice blend | ||
| + | * 3 tsp deggi mirch (sub 2 tsp extra hot chilli powder) | ||
| + | * 3 tsp ground coriander | ||
| + | * 2 tsp ground cumin | ||
| + | * 1 tsp garam masala | ||
| + | * 2 tsp amchur | ||
| + | * 2 tsp sugar | ||
| + | * 2 tbsp fenugreek leaves | ||
| - | Drain and wash soaked chickpeas. Add to a pressure cooker along with salt. Place bay leaves, cinnamon, cardamoms, cloves and tea into an infuser and add to pressure cooker. Add water until covered | + | Drain and wash soaked chickpeas. Add to a pressure cooker along with salt. Place bay leaves, cinnamon, cardamoms, cloves and tea into an infuser and add to pressure cooker. Add water until barely |
| - | Meanwhile, heat oil in a large pan. Add hing, turmeric and pureed onions. Mix and cook for 2 minutes. Add ginger/ | + | Meanwhile, heat oil in a saucepan. Add hing, turmeric and pureed onions. Mix and cook for 2 minutes. Add ginger/ |
| - | Remove infuser from pressure cooker and add sauce to cooked chickpeas. | + | Remove infuser from pressure cooker and add sauce to cooked chickpeas. |
| - | In a small skillet, heat coconut oil. Add cumin seeds and allow them to sizzle. Add ginger and chilies, cook until golden. | + | Serve garnished with cilantro with a squeeze of lime juice and a side of jasmine rice. |
| - | Serve covered with tadka and garnished with cilantro with a squeeze of lime juice and a side of jasmine rice. | + | Note: If you skip soaking the chickpeas, use more water (a bit more than for rice) and add 30 minutes to the cooking time. |