Prep 12 hrs
Cook 35 mins
Found on alleasyrecipes.com. Posted for ZWT8- India.
- 236.59 ml channa dal (dried chickpeas, or garbanzos)
- 4.92 ml tea leaves
- 4.92 ml salt
- 1182.95 ml water
- 14.79 ml water
- 44.37 ml ghee
- 2.46 ml cumin seed
- 59.14 ml chopped onion
- 14.79 ml scraped finely chopped ginger
- 2.46 ml turmeric
- 2.46 ml ground cumin
- 2.46 ml ground coriander
- 2.46 ml garam masala
- 1.23 ml ground cayenne pepper
- 14.79 ml chopped coriander (cilantro)
- In a large sieve or colander, wash the chickpeas under cold running water until the draining water runs clear. Drop the chick-peas into a large bowl or pan, pour in enough water to cover them by at least 2 inches., and let them soak at room temperature uncovered for 12 hours or overnight.
- Drain the chick-peas in a large colander or sieve, place them in a heavy 3-4 quart saucepan, and add the tea leaves, salt, and 4 cups of the water. Bring to a boil over high heat, partially cover the pan, reduce the heat to low and simmer.
- In a separate 3-4 quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Add the cumin seeds and stir 30 seconds,then add the onions and ginger. Lower the heat to moderate and, stirring constantly, fry the mixture for 7-8 minutes, until the onions are soft and golden brown.
- Watch carefully for signs of burning and regulate the heat accordingly. Stir in the turmeric, cumin, ground coriander, garam masala, red pepper, and 1 Tblsp. of water, and fry for 1 minute. Then add the chick-peas, their cooking liquid and the remaining 1 cup of water.
- Stirring constantly, bring to a boil over high heat, cover the pan tightly, reduce the heat to low, and simmer for about 25 minutes, or until the chick-peas are tender but still intact. Taste for seasoning, ladle the entire contents of the pan into a heated bowl. Sprinkle with the fresh coriander and serve at once.
Not a huge chickpea fan, so I thought all these spices would make this much more enjoyable! I was right. I left my chickpeas to soak while I was at work (about 10 hours), and then cooked them. Seemed to work just fine. Made for ZWT8.
Delicious! I used canned chickpeas instead and the recipe came out great! I made it with aloo kurma, stewed eggplant and basmati rice and everything melded together perfectly. Thanks for posting! Made for ZWT8.