Dal and Rice Dishes
Black Chickpeas With Potatoes (Kala Chana Aur Aloo)
1 cup black chickpeas
1 1/2 teaspoons salt
1/2 teaspoon baking soda
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1 chopped medium onion
3 chopped garlic cloves
1 one inch square of ginger root finely minced
water if needed
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3 Tablespoons oil
1/4 teaspoon whole cumin seeds
pinch of asafetida
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2 cups water
1 teaspoon ground coriender
1/4 teaspoon tumeric
1 teaspoon garam masala
1/4 - 1/2 teaspoon cayenne pepper
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4 medium potatoes coarsely chopped
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2 - 3 Tablespoons tamarind paste or 2 Tablespoons lemon juice
Soak the chickpeas for 24 hours with the salt and baking soda. Drain, rinse, and reserve.
Put the onions, garlic, ginger and any water needed in a blender and whiz well.
In a deep sauce pot heat the oil then add the blended mix to the pot, averting your face. Cook and stir this paste until it's thick.
Add everything except the potatoes and tamarind. Simmer for 1 hour.
Put the chopped potatoes into the pot and simmer for 1 hour more. Don't stir at first.
Stir in the tamarind paste and simmer 10 minutes.
This is a very hearty dish.
1 1/2 teaspoons salt
1/2 teaspoon baking soda
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1 chopped medium onion
3 chopped garlic cloves
1 one inch square of ginger root finely minced
water if needed
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3 Tablespoons oil
1/4 teaspoon whole cumin seeds
pinch of asafetida
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2 cups water
1 teaspoon ground coriender
1/4 teaspoon tumeric
1 teaspoon garam masala
1/4 - 1/2 teaspoon cayenne pepper
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4 medium potatoes coarsely chopped
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2 - 3 Tablespoons tamarind paste or 2 Tablespoons lemon juice
Soak the chickpeas for 24 hours with the salt and baking soda. Drain, rinse, and reserve.
Put the onions, garlic, ginger and any water needed in a blender and whiz well.
In a deep sauce pot heat the oil then add the blended mix to the pot, averting your face. Cook and stir this paste until it's thick.
Add everything except the potatoes and tamarind. Simmer for 1 hour.
Put the chopped potatoes into the pot and simmer for 1 hour more. Don't stir at first.
Stir in the tamarind paste and simmer 10 minutes.
This is a very hearty dish.
Kala Chana Masala (Black chickpeas masala)
1 cup dried kala chana
1 teaspoon baking soda
1 teaspoon salt
water to soak
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1/2 teaspoon cumin seeds
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1 chopped onion
1" square of ginger minced
2 chopped green chilies
4 minced cloves garlic
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1 small can ground tomatoes or 3 Tablespoons tomato paste
1/2 teaspoon tumeric
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1 teaspoon chana masala powder
salt pinch of asafoetida
Soak the Kala chana over night, drain and rinse.
Boil the kala chana in water for 2 hours until soft, or use a pressure cooker.
In a blender whiz the onion, ginger, chilies, and garlic.
Brown the cumin seeds briefly in a dry, non-stick pan then add the blender paste. Cook the paste until a bit browned and reduced.
Mash a handful of the chckpeas with your hands then add all chickpeas and all remaining ingredients except the asafoetida and also add the cooked chickpeas with some water.
Simmer until thickened to suit you, add the asafoetida and salt to taste.
Serve with rice.
1 teaspoon baking soda
1 teaspoon salt
water to soak
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1/2 teaspoon cumin seeds
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1 chopped onion
1" square of ginger minced
2 chopped green chilies
4 minced cloves garlic
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1 small can ground tomatoes or 3 Tablespoons tomato paste
1/2 teaspoon tumeric
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1 teaspoon chana masala powder
salt pinch of asafoetida
Soak the Kala chana over night, drain and rinse.
Boil the kala chana in water for 2 hours until soft, or use a pressure cooker.
In a blender whiz the onion, ginger, chilies, and garlic.
Brown the cumin seeds briefly in a dry, non-stick pan then add the blender paste. Cook the paste until a bit browned and reduced.
Mash a handful of the chckpeas with your hands then add all chickpeas and all remaining ingredients except the asafoetida and also add the cooked chickpeas with some water.
Simmer until thickened to suit you, add the asafoetida and salt to taste.
Serve with rice.
Saffron Rice with Spices
1/2 teaspoon saffron threads, pan roasted and crumbed
2 Tablespoons milk
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1 Tablespoon peanut oil
1 cinnamon stick
3 cardamom pods
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1 cup white basamati or long grain rice
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2 1/4 cups boiling water
1/2 teaspoon salt
Warm the milk and soak the saffron in it.
Cook the cinnamon and cardamom pods in the oil briefly.
Add the rice, stir for a minute then add the water and salt.
Cover and cook on very low for 20 minutes or until done. (Check water after 15 minutes)
When done, fluff with a fork, remove spices, then strain the saffron milk in a swirl over the rice. Allow it to soak in for a minute then turn just a bit. The saffron color doesn't need to be evenly distributed. It's prettier if some of the rice grains are white.
2 Tablespoons milk
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1 Tablespoon peanut oil
1 cinnamon stick
3 cardamom pods
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1 cup white basamati or long grain rice
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2 1/4 cups boiling water
1/2 teaspoon salt
Warm the milk and soak the saffron in it.
Cook the cinnamon and cardamom pods in the oil briefly.
Add the rice, stir for a minute then add the water and salt.
Cover and cook on very low for 20 minutes or until done. (Check water after 15 minutes)
When done, fluff with a fork, remove spices, then strain the saffron milk in a swirl over the rice. Allow it to soak in for a minute then turn just a bit. The saffron color doesn't need to be evenly distributed. It's prettier if some of the rice grains are white.