CHICKPEA CURRY (CHANAS OR CHOLE) Indian

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CHICKPEA CURRY (CHANAS OR CHOLE)

 

1/3 cup dried chickpeas

3 large onions

1/2 ounce fresh ginger

1/2 ounce garlic

2 small tomatoes, skinned and seeded

2 black cardamoms

8 cloves

2 cinnamon or bay leaves

15 peppercorns

1 teaspoon cumin seeds

Salt

Pinch asafoetida (antiflatulent with pungent aroma)

1/3 cup oil

1 teaspoon turmeric powder

1/2 teaspoon garam masala powder

1 teaspoon coriander powder

1/2 teaspoon ground black pepper pepper

3/4 teaspoon dried mango powder (amchoor)

 

If using dried chickpeas, soak overnight in 5 cups of

water. Chop 2 of the onions and reserve. In a food

processor, puree another onion with the ginger and

garlic. Puree the tomatoes separately.

Place chickpeas and soaking water in a large saucepan

or Dutch oven with half the chopped onion, the black

cardamoms, cloves, cinnamon or bay leaves,

peppercorns, cumin seeds, 1 teaspoon salt, and the

asafoetida. Bring to a boil. Cook for at least 50

minutes at a low, rolling boil, until chickpeas are

tender but still have their shape. Drain and reserve

cooking liquid.

In a separate cooking pot, heat the oil. Add rest of

the chopped onion and saute for 25 minutes, or until

deep brown. Add the pureed onion, ginger and garlic

mixture and saute for 10 minutes.

Add turmeric, garam masala and coriander powders,

pepper and mango powder and stir thoroughly. After 1

minute, add pureed tomato and saute for a few minutes.

 

Add cooked chickpeas and stir gently. Add water in

which the chickpeas were cooked (you can strain away

the spices since their flavor is already extracted)

and cook until tender. Add salt to taste at the end of

cooking.

 

 

 

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