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Hello everyone,,
My recipe is a combination of other recipes that I've pieced together. I'm going to have to post & then edit this to get the formatting right so bear with me. I've also included one of the source recipes that this is based on:
http://www.reddit.co...ever_had_and_i/
....actually now that I look this over, u/smacksaw really deserves the credit for this. I just added hing and amchoor!!
8oz. chickpeas, soaked overnight (or 1 15/16oz. can)
1 teabag
1 tsp salt
3 tbsp vegetable oil
4 medium onions, diced
2 tsp chopped/minced/grated garlic
1 tbsp ginger, minced or grated
3 green chillies, sliced (1 serrano, seeded/de-veined is fairly warm)
5 tomatoes, chopped (1 can, diced tomats)
2 tsp coriander powder
1 tsp cumin powder https://trackeasy.fun/usps/ https://showbox.tools/ http://essaywriter.fun/
½ tsp turmeric powder
½ tsp (+/-) Amchoor powder
1/4 tsp Asofoetida (Hing) powder
1 tsp red chilli powder (paprika)
2 tbsp chopped coriander leaves
¼ tsp garam masala
1 tsp toasted cumin seeds, crushed
1 tsp toasted coriander seeds, crushed
1 tbsp lemon juice (can omit if using amchoor)
1 tbsp ginger, cut into julienne strips
Slivered almonds, toasted (add to finished dish)
Method (blatantly copied from the reddit post above):
Still with me? Here's the entire dish put together in the proper order.
Step 1: 250g chickpeas + 1 teabag + 1 tsp salt + 1L of water
Ok, you need at least 1L of water because it will evaporate. It doesn't say how long to simmer them. I am going to tell you. At least 2 hours. It says "tender" - the consistency is almost like mashed potatoes when you bite into one. You will need to keep adding water if it evaporates. That's why you don't need 1L of water, you need to have 1L of water left when you are done. You just bring the above ingredients up to a rapid boil, reduce heat to low, cover and simmer.
Step 2: 3 tbsp vegetable oil + 4 medium onions, chopped
Step 2 should start about 30 minutes before you think your chickpeas will be done. I use a wok. If you don't have one, a large stainless steel pan will work, or another pot if you like. Put your ghee/oil into your wok with the onions, put it over medium heat and when things start to happen, lower the heat so that the onions don't burn, just brown and go translucent. When they've reached that point, on to...
Step 3: 2 tsp chopped garlic + 1 tbsp ginger, chopped + 3 green chillies, sliced
Remember I said that everything has it's time? Ginger and garlic burn easily and you don't want to lose the oil from the green peppers all at once. Add them in once the onions are almost done and let everything finish together. It shouldn't take very long. The garlic should get mushy. I like to press with the bottom of my wok spatula. When it's creamy, the garlic is done. It all melts anyway. At least it should if it's done. Too high and it becomes sticky and burnt, so be careful. Keep it low and slow.
Step 4: 5 tomatoes, chopped + 2 tsp coriander powder + 1 tsp cumin powder + ½ tsp turmeric powder + 1 tsp red chilli powder (mild paprika) + 2 tbsp chopped coriander leaves
Reserve 25% of the coriander leaves. The tomatoes should have water. Which is good. Just be careful when you add it to your oil. Hopefully the oil isn't that hot. You want some liquid because the powdered spices need to blend. This is also when you're going to want to add some salt. Always add salt at the liquid phases. Just dump it all in and move it around to mix things up. Raise the heat up enough to bring things to a simmer.
Now, go back to your chickpeas. Using a slotted spoon or a ladle, put them into the wok. If you use a slotted spoon, it says to use a cup of the water. If you use a ladle, just eyeball it. Make sure things are at a nice, uncovered simmer and let it go for about 20 minutes. If it starts to dry up, use a ladle to add in some more of the water you boiled the chickpeas in.
Step 5: ¼ tsp garam masala + 1 tsp toasted cumin seeds, crushed + 1 tsp toasted coriander seeds, crushed + 1 tbsp lemon juice +1 tbsp ginger, cut into julienne strips
This is the final flavouring and you'll prep it as things are simmering. In a new pan, put the cumin and coriander seeds over low heat and squash them with your wok spatula or the bottom of a glass. Whatever you like. Go ahead and add them and the spices into the chana and turn the heat off. This includes the coriander leaves you reserved. These instructions on the web are a nightmare. I hope his book is better. The final step is to add the lemon juice and mix it in. When you serve them, people can have the julienne ginger if they like.
One of the things it says to do is skim off any excess oil, but I sort of like it. You may not even have any. I didn't. This keeps really well and you can freeze it and easily reheat it. I love it with naan or roti.
Notes (also blatantly copied from the reddit post above): Mise en place/how/why:
250g chickpeas, soaked overnight - wash them in cold water and then put them into a container with plenty of fresh water. You do not need to refrigerate this.
1 teabag - this is to colour the chickpeas when cooking, but also for liquid you will reserve
3 tbsp vegetable oil - only because you probably do not have ghee. If you have ghee, use it.
4 medium onions, chopped - "Chopped" is a funny word here. Aim for "diced"
2 tsp chopped garlic - or, if you want to make it easier, 2 cloves, diced. I have more when we get to the tomato.
1 tbsp ginger, chopped - a good way to do it is to peel the skin off with a peeler and then peel off slices of the garlic itself and dice them up.
3 green chillies, sliced - This is vague, so I'll explain. The closest approximation to what is used (from my time learning from an Indian chef in San Diego) are green serrano chiles. Cut off both ends and slice in half lengthwise. Wash the seeds and pulp out under cold water, using a paring knife to clean the pepper out. Don't burn your skin. Then cut into lengthwise strips/julienne them.
5 tomatoes, chopped - again, this is vague. The correct term is "concasse", ok? Boil water. You are going to de-skin your tomatoes and garlic here. The garlic is easy enough. Just put them into boiling water and when you see the skin change, take them out. Cut off the root and peel the outer and difficult inner skin off. If you do it right, you just halfway cut the root portion and use it as a tab to pull the skin off in one fell swoop.
With the tomatoes, you want to shrink the skin off in the boiling water. Core the stem with a paring knife and then score an 'x' at the bottom so the skin will have some give. Put a bowl of ice water in your sink. Then, when you put the tomatoes in the boiling water, you'll see the skin retreat. Put the tomatoes in the ice water when the skin has retreated a bit.
Then, peel off the skins with your fingers. They should come off easily. If not, they didn't tighten up enough. Cut the tomato lengthwise on a flat surface with a knife longer than the tomato and "unroll" the tomato's outer flesh from the inner core and seeds. Same technique works with bell peppers. Discard the core and seeds and wash the tomato off in your ice water to make sure there are no seeds.
Then you basically chop them horizontally and vertically so they would be almost a pulp of tiny squares, which is the smallest dice you can do. The tomato needs to "melt" into the dish.
1 tsp red chilli powder - Ok, this is not explained. What you need here is PAPRIKA. Sometimes it's called Kashmiri chili powder, etc. It's mild paprika. It's not sweet Hungarian paprika. It's not cayenne pepper. This, like the tea is about presentation. The green chiles actually add the heat, but if it's not to your liking, the way to do it is to add chili oil after the dish is done. That way people of different tolerances can enjoy different amounts of heat.
1 tsp toasted cumin seeds, crushed AND 1 tsp toasted coriander seeds, crushed - Again, this is Indian 101 here, so let me break this down for you. Spices like to pop. As in explode. When you crush them, they don't pop on you like popcorn. Also, it forces the oil out. This is very simple. Bring a burner up to low heat, put your spices in a regular stainless steel pan and put the pan on the burner. Use the back of a spatula to crush the spices. I use a wok spatula since it has no slots. You'll know they're done by the aroma they give off. This is not a pre-prep thing, but something you do as the chana simmers.
Edited by Sylus, 04 August 2020 - 11:59 AM.
