My second cookbook attempt, this is a very simple recipe using chickpeas. The addition of tamarind gives it a sharp tangy flavour (Lemon seen in the photo is just for photo sake :D) which I quite enjoyed with rice and curd. Chickpeas are a very good source of proteins and dietary fiber and are very beneficial in a vegetarian diet. Also popularly known as garbanzo beans, normally there are two varieties - the small, black 'kabuli' chana and the larger, cream coloured chana. Decreasing cardiac risks, maintaining blood sugar and providing a good amount of unique antioxidants are amongst the prime benefits of eating chickpeas.
This recipe uses the cream variety. I have used canned chickpeas which makes this dish super easy! If you are using raw chickpeas, make sure you pre-soak them overnight to ensure they cook well faster. This process also makes it easier for our body to digest the garbanzo beans.
Masala Chana: Recipe(Source: Best Ever Indian Cookbook by Mridula B. et al)
- Cooked Chickpeas - 125 gms
- Tamarind - small piece
- Cumin seeds - 1/2 tsp
- Onion - 1 medium finely chopped
- Garlic - 2 cloves crushed
- Ginger - 1" piece crushed
- Green Chilli - 1 finely chopped
- Cumin powder - 1 tsp
- Coriander powder - 2 tsp
- Turmeric powder - 1/4 tsp
- Firm, ripe tomatoes - 2 medium
- Garam masala - 1/2 tsp
- Salt to taste
- Cilantro chopped - garnish
- Oil - 2 tbsp
- Soak the tamarind in little warm water and mash it with your fingers to release the juice and form a pulp. Keep aside.
- Heat oil in a kadai and add the cumin seeds. When they sizzle, add the chopped onions, green chili, crushed garlic and ginger. Saute well for few minutes.
- Add the spices - turmeric, coriander, cumin and fry for few seconds to release the flavours.
- To this add the chopped tomatoes along with the tamarind pulp. Cook till the tomatoes are soft and a nice gravy is formed. Add salt to taste.
- Add the cooked chickpeas and garam masala and simmer for few minutes. Garnish with coriander and serve hot.
Linking this to Comfort Food by Resh: