Recipe: Sour Chickpeas (Khatte Chhole)

[Guest guest]

I made this tonight and it's wonderful! It's from Madhur Jaffrey's

Indian Cooking. It looks a little complicated, but if you prep

everything before you start cooking, it goes together really easily.

It makes a LOT. I'm chowing down on some now! ~Val

 

KHATTE CHHOLE (Sour Chickpeas)

 

2-1/4 cups dry chickpeas, picked over, washed and drained

7-1/2 cups water

3 medium onions, peeled and very finely chopped

About 2-1/2 teaspoons salt (adjust this to your taste)

1 fresh, hot green chili, finely chopped (I used about 1/4 of a

jalapeno)

1 Tablespoon very finely grated fresh ginger (grate after peeling)

4 Tablespoons lemon juice

6 Tablespoons vegetable oil

2 medium tomatoes, finely chopped (I used a drained can of ready-cut

tomatoes)

1 Tablespoon ground coriander seeds

1 Tablespoon ground cumin seeds

1/2 teaspoon ground turmeric

2 teaspoons garam masala

1/4 teaspoon cayenne pepper

 

Soak the chickpeas in the water for 20 hours. Put chickpeas and

liquid in a large pot and bring to a boil. Cover, lower heat and

simmer gently for an hour and a half, or until chickpeas are tender.

(Note: alternatively, you can also skip the pre-soak and just throw

everything into a slow cooker and cook the chickpeas on low all

day!) Strain the chickpeas and save the cooking liquid.

 

Put 2 Tablespoons of the chopped onions, 1/2 teaspoon salt, green

chili, ginger, and lemon juice into a tea cup. Mix well and set

aside.

 

Heat the oil in a heavy, wide, casserole-type pot over a medium-high

flame. When hot, put in the remaining chopped onions. Stir and fry

for 8-10 minutes until the onion bits develop reddish-brown spots.

Add the tomatoes. Continue to stir and fry another 5-6 minutes,

mashing the tomato pieces with the back of a slotted spoon. Put in

the coriander, cumin, and turmeric. Stir and cook for about 30

seconds. Now put in the drained chickpeas, 1-3/4 cups of their

cooking liquid, 2 teaspoons of salt, the garam masala, and the

cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low,

and cook very gently for 20 minutes. Stir a few times during this

period.

 

Add the mixture in the tea cup. Stir again to mix. Serve hot or

lukewarm.

[Guest guest]

Val,

 

That sounds soooooo goooood. Get some whole wheat Naan and call it a PARTY!!!!

I'd

wash windows for that.....

 

Yummm,

 

Bob

 

, " Val " <vjlawren wrote:

>

> I made this tonight and it's wonderful! It's from Madhur Jaffrey's

> Indian Cooking. It looks a little complicated, but if you prep

> everything before you start cooking, it goes together really easily.

> It makes a LOT. I'm chowing down on some now! ~Val

>

> KHATTE CHHOLE (Sour Chickpeas)

>

> 2-1/4 cups dry chickpeas, picked over, washed and drained

> 7-1/2 cups water

> 3 medium onions, peeled and very finely chopped

> About 2-1/2 teaspoons salt (adjust this to your taste)

> 1 fresh, hot green chili, finely chopped (I used about 1/4 of a

> jalapeno)

> 1 Tablespoon very finely grated fresh ginger (grate after peeling)

> 4 Tablespoons lemon juice

> 6 Tablespoons vegetable oil

> 2 medium tomatoes, finely chopped (I used a drained can of ready-cut

> tomatoes)

> 1 Tablespoon ground coriander seeds

> 1 Tablespoon ground cumin seeds

> 1/2 teaspoon ground turmeric

> 2 teaspoons garam masala

> 1/4 teaspoon cayenne pepper

>

> Soak the chickpeas in the water for 20 hours. Put chickpeas and

> liquid in a large pot and bring to a boil. Cover, lower heat and

> simmer gently for an hour and a half, or until chickpeas are tender.

> (Note: alternatively, you can also skip the pre-soak and just throw

> everything into a slow cooker and cook the chickpeas on low all

> day!) Strain the chickpeas and save the cooking liquid.

>

> Put 2 Tablespoons of the chopped onions, 1/2 teaspoon salt, green

> chili, ginger, and lemon juice into a tea cup. Mix well and set

> aside.

>

> Heat the oil in a heavy, wide, casserole-type pot over a medium-high

> flame. When hot, put in the remaining chopped onions. Stir and fry

> for 8-10 minutes until the onion bits develop reddish-brown spots.

> Add the tomatoes. Continue to stir and fry another 5-6 minutes,

> mashing the tomato pieces with the back of a slotted spoon. Put in

> the coriander, cumin, and turmeric. Stir and cook for about 30

> seconds. Now put in the drained chickpeas, 1-3/4 cups of their

> cooking liquid, 2 teaspoons of salt, the garam masala, and the

> cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low,

> and cook very gently for 20 minutes. Stir a few times during this

> period.

>

> Add the mixture in the tea cup. Stir again to mix. Serve hot or

> lukewarm.

>

[Guest guest]

Val, which method did you use? Stovetop

or slowcooker?

 

Heather

 

 

 

 

 

On Behalf Of Val

Wednesday, May 31, 2006 8:31

PM

 

 

Recipe: Sour Chickpeas (Khatte Chhole)

 

 

I made this tonight and

it's wonderful! It's from Madhur Jaffrey's

Indian Cooking. It looks a little complicated, but if you prep

everything before you start cooking, it goes together really easily.

It makes a LOT. I'm chowing down on some now!

~Val

 

KHATTE CHHOLE (Sour Chickpeas)

 

2-1/4 cups dry chickpeas, picked over, washed and drained

7-1/2 cups water

3 medium onions, peeled and very finely chopped

About 2-1/2 teaspoons salt (adjust this to your taste)

1 fresh, hot green chili, finely chopped (I used about 1/4 of a

jalapeno)

1 Tablespoon very finely grated fresh ginger (grate after peeling)

4 Tablespoons lemon juice

6 Tablespoons vegetable oil

2 medium tomatoes, finely chopped (I used a drained can of ready-cut

tomatoes)

1 Tablespoon ground coriander seeds

1 Tablespoon ground cumin seeds

1/2 teaspoon ground turmeric

2 teaspoons garam masala

1/4 teaspoon cayenne pepper

 

Soak the chickpeas in the water for 20 hours. Put chickpeas and

liquid in a large pot and bring to a boil. Cover, lower heat and

simmer gently for an hour and a half, or until chickpeas are tender.

(Note: alternatively, you can also skip the pre-soak and just throw

everything into a slow cooker and cook the chickpeas on low all

day!) Strain the chickpeas and save the cooking liquid.

 

Put 2 Tablespoons of the chopped onions, 1/2 teaspoon salt, green

chili, ginger, and lemon juice into a tea cup. Mix well and set

aside.

 

Heat the oil in a heavy, wide, casserole-type pot over a medium-high

flame. When hot, put in the remaining chopped onions. Stir and fry

for 8-10 minutes until the onion bits develop reddish-brown spots.

Add the tomatoes. Continue to stir and fry another 5-6 minutes,

mashing the tomato pieces with the back of a slotted spoon. Put in

the coriander, cumin, and turmeric. Stir and cook for about 30

seconds. Now put in the drained chickpeas, 1-3/4 cups of their

cooking liquid, 2 teaspoons of salt, the garam masala, and the

cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low,

and cook very gently for 20 minutes. Stir a few times during this

period.

 

Add the mixture in the tea cup. Stir again to mix. Serve hot or

lukewarm.

[Guest guest]

Great! And, should you need to wash clothes after all that window-

washing, I have liquid laundry detergent, LOL!

 

Val

 

, " Bob " <yogabob7 wrote:

>

> Val,

>

> That sounds soooooo goooood. Get some whole wheat Naan and call it

a PARTY!!!! I'd

> wash windows for that.....

>

> Yummm,

>

> Bob