One of the must do things each time I visit India is to have a Thali. Pakwan and Sarbhara both are great eateries if you're in a mood for Thali. The menu at these places keeps changing but one of the vegetables I always look forward to is Chana Nu Shaak.
We all make Black Garbanzo Beans Curry, so what's special about the one that they serve. The curry they serve is sweet, tangy and a little spicy. They use roasted chickpea flour to thicken the gravy, this further enhances the flavor of the curry. It is finger licking good!
I was recently pining for this curry and of course it isn't available anywhere is Seattle so I tried my hand at it and it came out just like the ones in these thali places. This a delicious and innovative way of making chana sabzi. And we all know how nutritious black garbanzo beans are. They are low in fat, high in fiber, rich in vitamins, minerals and a great source of iron and protein.
Ingredients:
Black Garbanzo Beans, 1 cup
Salt to taste
Turmeric Powder, 1/4 tsp + 1/4 tsp
Oil, 1 tbsp
Mustard Seeds, 1 tsp
Asafoetida a pinch
Curry Leaves, a sprig
Green Chilies, 2 slit
Coriander Cumin Powder, 1 tsp
Red Chili Powder, 1 tsp
Tamarind Paste, 1/4 tsp
Jaggery Powder, 1 tsp
Chickpea Flour, 2 tbsp
Fresh Coriander Leaves, 1 tbsp finely chopped
Procedure:
1. Wash the chana thoroughly until the water becomes clear and soak in 2 cups of water overnight or 8 hours.
2. Once soaked, add salt and 1/4 turmeric powder, mix and pressure cook giving 3 whistles. Let the pressure release by itself before opening the pressure cooker. Set aside.
3. Heat oil in a thick bottomed pan.
4. Add mustard seeds and allow them to crackle.
5. Now add asafoetida, curry leaves and green chilies.
6. Lets add the dry spices next. Turmeric, coriander cumin and red chili powder, making sure the heat is low so the masalas aren't burnt. Mix well.
7. Add the chickpea flour and mix and saute until the flour gives out an aroma and is cooked through. It will turn slight brown.
8. Time to add the boiled chickpeas and mix.
9. Let the curry come to a boil.
10. Next add the tamarind paste and jaggery powder. Cook on low heat for 5 minutes. Stir in between.
11. Serve hot garnished with fresh coriander leaves. This is best enjoyed with roti, bhakri or parathas!
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