Happy Cooking:Chickpeas (CHOOLAY/CHOLE`) Curry....Indian Masala

As I have mentioned previously, Chickpeas is truly international and like the world over in one form or the other. I am listing here a curry, and the degree of ‘hotness’ is left to your individual liking. But, a slightly ‘smart’ flavor’ shall make this dish very endearing. While you can serve this with rice, it’s equally acceptable accompanied with Paratha/Roti/Tandoori Roti/ Pita bread.

To prepare a serving for TWO, get together:

1. Chickpeas (Chole`)………………..02 cups, washed & soaked overnight, the water will be used for curry.

2. Onions diced………………………….01 cup.

3. Tomato diced / pureed…………01 cup.

4. Make paste of…………………………02 long green fresh Chili, 02 tsp fresh Coriander, 20 gm Ginger &08 pods Garlic.

5. Red Chili powder, Turmeric powder, Cinnamon powder, & dry Coriander powder……As per your taste.

6. Garam Masala………………….……..1/2 tsp.

7. Jeera …...01 tsp.

8. Cloves………………………………………04.

9. Bay leaves………………………………..02.

10. Salt to taste.

11. Water

12. Cooking Oil.

METHOD

a. In a pressure cooker, on low flame, pour in 75 ml Oil. On heating sprinkle in the Jeera, Cloves & Bay leaves.

b. As the Jeera browns, add the fresh green paste & stir fry for a minute or so and mix in the diced Onions. Raise the flame to medium. Mix in a little salt. Stir fry till light golden brown.

c. Put in the soaked Chole` and retain the water for later use. Mix and stir fry till the Onion start to brown.

d. Sprinkle in all the dry Masala, except the Garam Masala. Toss lightly to blend the masala with the Chickpeas.

e. Introduce the tomatoes and blend well to achieve the RED from the red Chili powder. Need be pour in a few spoons of kept aside water to help blend.

f. As you notice the Oil separating, lower the flame to low and pour in the water to drown the cooking mixture. Adjust Salt. Stir once lightly.

g. Close the lid and up the flame to medium again.

h. On the first whistle reduce the flame and cook for 08 minutes. Switch off the stove. Do not open the pressure cooker for next 10 minutes or so.

i. Open the lid. Check the level of the curry. Adjust, if required by evaporating in open cooker or add a few spoons of water if so desired.

j. Sprinkle the Garam Masala, Close the lid for a minute. Thereafter remove to serving dish and serve with recommended accompaniments.

Happy Cooking: Chickpeas- CHOOLAY / CHOLE`....Indian Masala.

Chickpeas: Choolay/Chole`, a legume is enjoyed in the Middle East, South America and the Indian Peninsula. It can be prepared in a variety of ways and recipe is International. In our Country alone, this one item has more than a dozen ways of preparation. However, the most liked recipe is the one which is attributed to Punjab and the North West frontier. So strong is the liking, that the Chickpea is often named as ‘KABULI CHANNA’. Here, I have attempted to list the preparation of the CHOOLAY-BHATTUREY variety. This, one is the most consumed, all over India.

For TWO SERVINGS, you would require:

1) Chickpeas-Chole` (big variety)……….…150 gm, soaked overnight.

2) Onion diced………………………….…..01 cup.

3) Paste of…………………………….…….02 fresh green Chili, 03 tsp fresh Coriander, 06-08 pods 0f Garlic & 20 gm Ginger.

4) Tomato diced……………………….……01 cup.

5) Powder / Grind……………………….…..02” Cinnamon, 08-10 Peppercorns, 02 tsp Cumin, 02 tsp Carom seeds, 03-05 green Cardamom

6) Cloves………………………………….…04-06 pcs.

7) Garam Masala /Branded Chole` Masala….01 1/2 tsp.

8) Dry Masala powder……………………….01 tsp - Red Chili, ½ tsp Turmeric & 02 tsp Coriander.

9) Salt…………………………………………to taste.

10) Tea Bag…………………………………….01

11) Juice of 01 Lime/lemon.

12) Fresh green Chili……………………………04 full and stemmed, deep fried in hot Oil for ½ minute.

13) Cooking Oil…………………………………as required.

14) Soy sauce………………………………….02 tsp.

METHOD

a. Boil the Chickpeas in pressure cooker with enough water to drown the Chole`. Sprinkle a little Salt and throw in the tea bag. After 03 to 04 whistles remove from stove and after cooling, open the lid and let the steam out.

b. In a wok or kadai, pour in 50 ml Oil and on heating, put in the green paste and fry till golden brown.

c. Add all but 02 tsp of the diced Onion & fry. When transparent, remove 03 Tsp of boiled Chole` and put in with the Onion and mash to make a complete past of it and keep frying till the Onions start to get brown.

d. Sprinkle in all the ground Masala stir fry, till the masala starts to brown. Pour in half of Soy sauce and mix well.

e. Keep adding the Chole` water little at a time to avoid the masala to stick to the bottom.

f. Now remove the Chole from the cooker and put it in the wok. Keep the Chole` water to use for curry.

g. Stir fry the Chole` for 02 minutes and sprinkle the dry Masala and adjust the Salt. Add all of the Tomato except 02 spoons.

h. Pour in the remaining Soy sauce and stir fry the mixture to completely blend. Keep adding Chole` water to ensure that the mixture cooks, does not burn and stick to the bottom.

i. Keep stirring the mixture to blend in to ensure an almost dry preparation. Pour in the Lime juice as per taste.

j. Remove to serving platter/dish, garnish with the kept aside fried green Chili, Onion and diced tomato.

Serve with hot Bhatturey or Poori

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