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| recipes:entrees:chana_masala [2021/04/22 15:52] – kuhout | recipes:entrees:chana_masala [2024/06/05 18:41] (current) – kuhout | ||
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| == Chickpeas == | == Chickpeas == | ||
| - | * 3 cups dry chickpeas, soaked overnight | + | * 4.5 cups dry chickpeas, soaked overnight |
| * 2 tsp salt | * 2 tsp salt | ||
| - | * 4 bay leaves | + | * 5 bay leaves |
| - | * 1 piece cinnamon | + | * 2 piece cinnamon |
| - | * 4 black cardamom pods | + | * 6 black cardamom pods |
| - | * 4 green cardamom pods | + | * 8 green cardamom pods |
| - | * 8 cloves | + | * 12 cloves |
| - | * 1 tsp loose black tea | + | * 2 tsp loose black tea |
| == Sauce == | == Sauce == | ||
| * 3 tbsp deodorized coconut oil | * 3 tbsp deodorized coconut oil | ||
| - | * 1/2 tsp hing | + | * 1 tsp hing |
| * 2 tsp turmeric | * 2 tsp turmeric | ||
| - | | + | |
| + | | ||
| + | * 3cm piece of ginger, pureed | ||
| + | * 5 cloves of garlic, pureed | ||
| * 2 tbsp ginger garlic paste | * 2 tbsp ginger garlic paste | ||
| - | | + | |
| - | * 2 tbsp tomato paste | + | |
| - | * 3 tbsp chana masala | + | * 3 tbsp tomato paste (1 small can) |
| - | * 2 tsp chilli powder | + | * 1 can chopped tomatoes |
| + | |||
| + | * 3 tbsp chana masala | ||
| + | * 3 tsp deggi mirch (sub 2 tsp extra hot chilli powder) | ||
| * 3 tsp ground coriander | * 3 tsp ground coriander | ||
| * 2 tsp ground cumin | * 2 tsp ground cumin | ||
| * 1 tsp garam masala | * 1 tsp garam masala | ||
| - | * 1 tsp amchur | + | * 2 tsp amchur |
| - | * 1 tsp ground pomegranate seeds | + | * 2 tsp sugar |
| - | * 1 tsp sugar | + | * 2 tbsp fenugreek leaves |
| - | * 1 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 barely covered. Bring to pressure, cook for 20 minutes, let pressure release naturally. | + | 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 covered. Bring to pressure, cook for 20 minutes |
| - | 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. Adjust seasoning if needed (salt as needed, or tomato paste for brightness). Allow to come to boil. Crush some of the chickpeas to thicken the sauce. Crush fenugreek leaves by rubbing them between your palms and add to sauce. Cook for 5 minutes or until as thick as desired. | Remove infuser from pressure cooker and add sauce to cooked chickpeas. Adjust seasoning if needed (salt as needed, or tomato paste for brightness). Allow to come to boil. Crush some of the chickpeas to thicken the sauce. Crush fenugreek leaves by rubbing them between your palms and add to sauce. Cook for 5 minutes or until as thick as desired. | ||
| Serve garnished with cilantro with a squeeze of lime juice and a side of jasmine rice. | Serve 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. | ||