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|Cholay (Curried Chickpeas)|
"This is a completely flavourful recipe from North India, generally eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also attempt it as a short snack over toasted bread. This recipe is a great deal faster to make in case you use precooked canned beans, but I want to assume that the real flavour comes from doing it the tough way!"
- 2 cups water
- 1 tea bag
- 1 bay leaf
- 2 (15.Five ounce) cans garbanzo beans, drained
- 2 tablespoons vegetable oil, divided
- 1 onion, sliced
- three tomatoes, chopped
- 1/four cup clean cilantro leaves
- 1 teaspoon floor coriander
- 1 teaspoon cumin seeds
- 1 teaspoon grated fresh ginger root
- 1 teaspoon grated garlic
- 1 teaspoon floor turmeric (optionally available)
- 1 onion, finely chopped
- ground cayenne pepper to taste
- 1 pinch garam masala (non-compulsory)
|Prep : 20M||Cook : 6M||Ready in : 45M|
- Place the two cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving approximately 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from warmth. Drain the beans, reserving water, and set apart.
- Heat 2 teaspoons oil in a skillet over medium warmth, and saute the sliced onion till gentle. Remove from warmness, cool, and mix within the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
- Heat the closing oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix inside the turmeric. Stir the chopped onion into the skillet, and prepare dinner till tender. Mix inside the closing tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook dinner approximately 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and sufficient of the reserved water to gain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.
- If you are the use of dried garbanzo beans, soak them in a single day (approximately 8 hours) and cook them in boiling water (sufficient to cover the beans) along side the bay leaf and tea bag until the beans are smooth enough to mash with arms however nevertheless preserve their shape. Remove the tea bag and bay leaf as soon as the beans are cooked.
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