CHICKPEA DAAL (INDIAN)
This is my mother's recipe. There are variations throughout India and this is from Northern India (Punjab). It is actually a relatively easy recipe and can be left unattended for the majority of the time. Make sure to use the best and freshest ingredients available. Leftovers can be kept in the fridge for a few days.
Provided by RavJJ
Categories Vegetable
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Wash chickpeas in water.
- Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
- Leave overnight to soak.
- Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil.
- Cover and turn down to medium (level 5) heat, skim off any white foam.
- Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
- Take off heat.
- In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
- When onions are thoroughly transparent put in ginger.
- Continue to sauté until mixture is sticking to bottom and brown bits are evident.
- Put onion mixture in a food processor and mix (not steadily) until smooth.
- Process tomato, 1/2 tomato portions at a time.
- Put mixture back into large pot.
- Add green onion.
- Heat should be at (medium-high) level 8.
- When mixture starts to bubble add tomato paste.
- Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
- Add in potatoes.
- Add in chana masala.
- Reduce heat to level 7.
- Put in chickpeas with a slotted spoon.
- Water is NOT put in, but put aside for later.
- Mix for about 2 minutes Add in red pepper, masala.
- Mix for a further 2 minutes.
- Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).
- Add turmeric.
- Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
- Once potatoes are tender, the daal is done.
- This daal is typically eaten with Indian bread- naan or chapati.
- As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).
- If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.
INDIAN CHICKPEAS
This is a vegetarian side or main dish that is included in a bunch of recipes that I received from a friend.
Provided by Queenofcamping
Categories Asian
Time 2h50m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Soak chickpeas overnight then rinse and cook in water till tender.
- Drain and keep the cooking liquid.
- Heat oil in frying pan and cook onion until golden.
- Add cinnamon and cloves and cook for a few seconds.
- Add garlic, ginger, chili pepper, and coriander and cook 5 minutes stirring.
- Add tomatoes with juice and cook till all liquid is absorbed.
- Add the chickpeas to pan, mix, and cook for 5 minutes.
- Pour in the cooking liquid from the chickpeas and simmer for 25 minutes or until all the liquid is gone.
- Sprinkle with garam massala and cilantro.
- Can be served hot or cold.
- Time to make does not include soaking the chickpeas overnight.
Nutrition Facts : Calories 320.4, Fat 15.5, SaturatedFat 2, Sodium 478.6, Carbohydrate 40.4, Fiber 8, Sugar 5.8, Protein 8
CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
INDIAN SPINACH AND CHICKPEAS
Steps:
- Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.
INDIAN BUTTER CHICKPEAS
A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won't want to leave any behind.
Provided by Melissa Clark
Categories easy, weekday, beans, curries, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don't be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
- Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
- Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
- Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
- Serve spooned over white rice, and topped with cilantro.
INDIAN CHICKPEAS WITH POACHED EGGS
This quick, fibre-rich veggie supper is filling and good for you too. Chickpeas are a great source of manganese, which is essential for healthy bone structure
Provided by Good Food team
Categories Lunch, Supper
Time 15m
Number Of Ingredients 13
Steps:
- Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
- Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
- Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.
Nutrition Facts : Calories 412 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 0.3 milligram of sodium
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
CHOLE (VEGETARIAN INDIAN CHICKPEAS)
A popular vegetarian Indian dish made of chickpeas and spices. Serve with white rice or naan.
Provided by Van Dana
Categories Side Dish Beans and Peas
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
- Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 22 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 943.4 mg, Sugar 3 g
SPICY INDIAN CHICKPEAS
Balance the spicy flavor of the chickpeas with a cooling cucumber yogurt salad.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes
Number Of Ingredients 15
Steps:
- Heat large skillet and swirl in the oil. Add the chopped onion, garlic, and ginger. Saute until soft and lightly golden, 5 to 6 minutes.
- In a small bowl, combine the cinnamon, garam masala, cumin, coriander, cloves, cayenne, and salt. Add to the onion mixture; cook and stir in the spices to lightly toast, 1 to 2 minutes. Stir in the tomato paste and cook for another few minutes to combine. The color should be dark red.
- Add the chickpeas plus the cup of reserved liquid. Stir to combine. Cover and cook over medium heat for 10 minutes, removing the cover in the last few minutes. Remove from the heat and let sit for a minute to allow the beans to soak up the spice flavors. Season with salt to taste.
- Serve in a shallow bowl garnished with the sliced onion, tomato wedges, and slices of green chiles.
EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY
Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stock pot or dutch oven over medium-high heat.
- Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
- Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
- Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
- Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
- As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
- Once covered, cook for 15 minutes while stirring occasionally.
- Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
- Serve over basmati rice or with a side of naan.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams
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