Of Flavours & Tastes…
As for the second day of BM#6,I am presenting you a side dish from Delhi.This is an extremely spicy dry preparation which can very well get along with roti and chapathi.Very easy to prepare and healthy to have,kabuli chana ya nahi black chickpea is something both kids and elders love to have..
To Pressure cook
250 gm chickpeas/kabuli chana,soaked in water overnight
1 tea bag
2 cups of water
For the Final cooking
1 tsp kashmiri chilly powder
1.5 tsp anar dana (pomegranate seeds) powder
1.5 tsp amchur powder (mango powder)
1 tsp garam masala*
1 tsp cumin seeds (jeera)
4 tsp coriander seeds (dhaniya seeds)
1 tbsp ginger juliennes, fried
handful of potato fingers,fried
2 tbsp vegetable oil
Few onion rings
Red dry chillies
Pressure cook the chickpeas adding water,salt and the tea bag.After the first whistle,reduce the heat to minimum and cook.It may take 7-8 minutes.Don’t over cook.After cooling,open the lid and throw out the tea bag.The water level should be minimum now.If you have more water just boil it again with an open lid.When the water level reaches to a nearly-dried up stage,reduce the flame and add all the spices,powders,fried potato fingers and ginger .Mix well and slowly make it dry.Now heat oil in another skillet and pour in the chick pea mixture .Reduce the heat and simmer for 10 minutes.This process is very important.It is for the spices to get roasted and blend with chick peas.Check salt and garnish with onion rings,red chillies and ginger juliennes.Serve with Roti/Chapathi/Naan.
Do check my fellow bloggers in Marathon here...
*Garam Masala mentioned here in Delhi cuisine contains green cardamom,cinnamon,cloves,black cardamom,cumin seeds,nutmeg,black cumin (shah jeera) and mace.We have to dry roast and powder them.I will come up with a seperate post on this after BM .
**Sending this spicy chickpeas to Cook It Healthy Event hosted by Shobha Shyam.