PUNJABI CHANA
An Indian chickpea stew, Punjabi chana is a plain-Jane of a dish: beige beans in a tomato-based spiced sauce, flecked with minced cilantro. Mixed with rice, though, it becomes a soulful meal whose charms are hard to resist. This version of the dish came to The Times from Heather Carlucci-Rodriguez, then the chef and owner of Lassi, a tiny sliver of an Indian cafe in Greenwich Village, since closed.
Provided by Elaine Louie
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
- Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
- Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 786 milligrams, Sugar 12 grams, TransFat 0 grams
KHATTA CHANNA ( A PUNJABI INDIAN SPECIALITY CHICKPEAS DISH)
My mom is addicted to this because of her Punjabi roots. I, in turn, thanks to genetics, follow in line;).
Provided by Charishma_Ramchanda
Categories Curries
Time P1DT45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the black channa overnight in a large bowl with lots of water.
- The water level should be atleast 3 inches above the level of the black channa{chickpeas}.
- The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.
- Now, put the washed channa in a large pot.
- Add water{should be 2-3 inches over the level of the chickpeas}.
- Boil the chickpeas on high heat.
- Heat oil in a pot.
- Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.
- Mix well and stir-fry for a few seconds.
- Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.
- Squeeze the tamarind ball really hard to let its juices flow into the water.
- Pass this through a strainer and into a bowl.
- Your tamarind water is ready.
- In a bowl, dissolve the gramflour in 3 tbsps.
- of water.
- Mix this really well ensuring that no lumps remain.
- Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.
- Stir well and bring to a boil.
- Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.
- Boil for 10-15 minutes on medium flame.
- Remove from flame.
- Serve hot over a bowl of white long-grain Basmati rice.
- Enjoy!
EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY
Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stock pot or dutch oven over medium-high heat.
- Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
- Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
- Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
- Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
- As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
- Once covered, cook for 15 minutes while stirring occasionally.
- Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
- Serve over basmati rice or with a side of naan.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams
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