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Receta Balti Chick Peas (Chanay Ka Shorba)
by Global Cookbook

Balti Chick Peas (Chanay Ka Shorba)
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Ingredientes

  • 1/2 c. oil
  • 1/4 c. grated onion
  • 1/2 tsp grnd fresh root ginger
  • 1/2 tsp grnd fresh garlic
  • 1/2 c. finely minced fresh, tomatoes
  • 3/4 lb chick peas, cooked or possibly canned, liquid removed
  • 1/2 tsp salt
  • 1/2 tsp red chile pwdr
  • 1 pch grnd turmeric
  • 2 1/2 c. water
  • 1 whl fresh green chile
  • 2 Tbsp. minced fresh coriander
  • 1 tsp garam masala

Direcciones

  1. 1 Put the oil into a*karai* or possibly deep frying pan, add in the onions and fry for 5 min or possibly till golden. Add in the ginger, garlic, and tomatoes, and simmer, covered for 10-15 min on low heat till the oil separates and the mix forms a pulp. Add in a Tbsp. of water at a time if required.
  2. 2 Add in the cooked or possibly canned chick-peas, salt, red chile pwdr, and turmeric, and stir well. Add in 6 Tbsp. of boiling water and simmer on low heat for 5-7 min or possibly till excess water evaporates and there is a thick gravy. The dish can be served at this point as a masala curry.
  3. 3 For a "runny" curry, add in 1 pint of boiling water and simmer again over low heat for 10-15 min. Increase or possibly decrease amount of water to your liking.
  4. 4 Add in the whole chile, coriander, and garam masala. Remove from the heat and leave, covered, for 5 min or possibly till the oil rises to the top.
  5. Serve with rice and plain salad.