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CHANNA MASALA – A DIFFERENT METHOD
by
Gita Jaishankar
Calificación: 4.0
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%20INGREDIENTS:%20Dry%20chickpeas,%20%C2%BD%20cup.%3C/p%3E%3Cp%3EOnion,%20medium-size,%201.%3C/p%3E%3Cp%3ETomato,%201.%3C/p%3E%3Cp%3ECilantro,%201%20big%20bunch.%3C/p%3E%3Cp%3EGinger-garlic%20paste,%201%20teaspoon.%3C/p%3E%3Cp%3EChili%20powder,%201%20teaspoon.%3C/p%3E%3Cp%3ECoriander%20powder,%202%20teaspoons.%3C/p%3E%3Cp%3EGaram%20masala%20or%20channa%20masala%20powder,%201%20teaspoon.%3C/p%3E%3Cp%3ECumin%20powder,%20%C2%BD%20teaspoon.%3C/p%3E%3Cp%3ESalt%20as%20per%20taste.%3C/p%3E%3Cp%3EPREPARATION:%20Soak%20the%20chickpeas%20overnight%20or%20for%206-8%20hours.%20Remove%20the%20cilantro%20leaves%20from%20the%20stems,%20wash%20them%20well%20and%20keep%20aside.%20Chop%20the%20onion%20and%20tomatoes%20into%20big%20chunks.%20Heat%20a%20pan%20with%20some%20oil.%20When%20the%20oil%20is%20hot%20enough,%20add%20the%20chopped%20onions%20and%20saut%C3%A9%20for%20a%20couple%20of%20minutes%20until%20the%20onions%20are%20caramelized.%20Then%20add%20the%20tomatoes%20and%20ginger-garlic%20paste%20and%20keep%20saut%C3%A9ing%20until%20everything%20is%20well%20blended.%20Switch%20off%20the%20stove%20and%20let%20it%20cool.%20Once%20everything%20is%20cool,%20transfer%20the%20contents%20to%20a%20blender%20along%20with%20the%20chopped%20cilantro.%20Blend%20everything%20into%20a%20smooth%20paste.%20Transfer%20everything%20into%20a%20pressure%20cooker.%20Add%20the%20chick%20peas,%20all%20the%20powders,%20salt,%20and%20the%20chickpeas%20along%20with%201%20cup%20of%20water.%20Pressure%20cook%20for%202-3%20whistles%20until%20the%20chickpeas%20are%20cooked.%20Once%20the%20pressure%20is%20released,%20it%20can%20be%20served%20as%20it%20is%20with%20chapathis.%20If%20needed,%20the%20dish%20can%20be%20cooked%20in%20a%20pan%20for%20a%20few%20more%20minutes%20under%20low%20flame%20to%20get%20the%20desired%20consistency.%3C/p%3E){kind=link}