Thursday, 23 June 2011

Punjabi Channa

Chickpeas are one of the earliest cultivated vegetables . 7,500-year-old remains have been found in the Middle East . In 1793, ground-roast chickpeas were noted by a German writer as a coffee substitute in Europe and in the First World War, they were grown for this in some areas of Germany. Chickpeas are still sometimes brewed instead of coffee ( Not sure if I want some of that early in the morning ! )*

Punjabi Channa
( Spicy Chick peas )

500 Grams White Channa ( chick peas )
1 Cup Black Unsweetened Tea mixed in 3 liters of water along with Black Cardamon , Bay Leaf ( 
Tej Putta ) and 2 teaspoons salt .
3-5 dots of Hing / 
Asafoetida
1 Teaspoon 
Jeera ( Cumin ) Seeds.
3 Onions chopped / grated .
3 Tomatoes pureed.
2 Teaspoons Garlic Paste
2 Teaspoons Ginger paste .
2 Tablespoons 
Dhania ( Coriander ) Powder .
2 Teaspoons Channa 
Masala
4-5 Whole Green Chili's / Red Chili Powder to taste .
1 Cup 
Imli ( Tamarind ) Pulp.

The night before soak 500 grams 
channas ( chick peas ) in approximately  3 liters of water to which one mug of strong ( unsweetened and strained ) tea is mixed . This will give your channas a nice dark colour the next day . For flavour add 2-3 black cardamons and a Tej putta ( bay leaf ) into the water .Also add approximately 2 teaspoons of salt to the water .Channa should be soaked 8-10 hours so that they soften and expand .

Next day pressure cook the 
chanas in the water they have been soaking in , about 3-4 whistles , turn pressure cooker off and cool  . When cool remove channas with a slotted spoon/strain them , retaining whatever water is left . DON'T throw this water .

In some hot oil throw in Hing (
Asafoetida ) and the jeera ( cumin ) , after 30 seconds add the grated onions , cook until they soften and turn a pale brown . Now add the tomato puree along with the ginger and garlic paste . Cook covered over low heat , stir occasionally and cook until oil comes on top.

Add chili powder or whole green chilies with a slit in them and the 
chanas . Add the masalas - coriander powder and Channa masala . Let the chanas cook in this , adding the water left over from the chanas and if that's not enough add normal water . At all times it should look like a thickish paste . Cook for about 5-7 minutes , now add the imli ( tamarind paste ) , add 400 ml of water ... let it all simmer covered ...when semi thick taste and adjust flavours .

Garnish with onions and whole green chilli's .



*
Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.Chickpeas are low in fat . 


A tip from member Kay Tulli :  If U soak 2 tablespoons of black sabut Urad dal,along with the chanas overnite--that too,imparts a nice dark colour without modifying the taste! truly,DAAL MEIN KAALA HAI!!!Thx for the recipe!

1 comment:

  1. Hi,I was introduced to your blog yesterday by my son Arjuun Chhokar for preparing Makhani Paneer.I am impressed by your way of life.I am 67 yrs retired from Army. Learning to cook different recipes is my passion.I spend my whole and night in this.Like to know more about you.I am in civil lines Delhi.tel 23934576 and 9810877699.Best wishes.Hardeep S Chhokar.

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