Chole masala, is another popular and much loved Punjabi dish, mostly accompanied with bhaturas . As much as I love the Punjabi version, I’ve learnt another way of making it ( Goan version ) from my mum in law. I’ll say I’m a little biased to my mum in law’s recipe because I love the flavors. She has developed this recipe over the years, which is loved and relished by the entire family. Chonya means dried yellow/green peas in Konkani , since I don’t find them here , I’ve used chickpeas, which works well too . A masala blend of 5 simple ingredients , that is sauteed with mustard seeds, curry leaves and tomatoes results in an aromatic and delectable dish.
The curry leaves impart a unique and bright flavor, my friend Malathi was kind enough to lend me some sprigs of curry leaves, which I’m using so frugally. It’s really difficult to find them here , neither is at available at the Indian grocery store which is an hour’s drive! Sigh! If you can’t find curry leaves, you may omit it.
So I won the first week of the recipe challenge contest, Thank you Lina 🙂 As per the rules, I have to select an ingredient to work with for this week’s recipe challenge contest, I chose chickpeas/garbanzo beans, here is my contribution !
1 cup chickpeas ( garbanzo beans)/ 15.5 once canned garbanzo beans
1 onion, sliced ( About 1& 1/2 cup)
1 medium tomato, chopped
1/4 cup cilantro leaves
1 tablespoon garam masala
1/4 teaspoon fennel seeds
3 tablespoons freshly grated coconut
3 tablespoons oil
1 teaspoon mustard seeds
few curry leaves
green chillies ( optional)
salt to taste
1.Rinse the chickpeas with water, then soak it in about 3 cups of water overnight.
2.Next morning, drain the water and rinse the chickpeas once again. Pressure cook the chickpeas with little salt on medium heat , for about 7- 10 whistles or until done , It should be soft when you try to mash it with your fingers.( Skip if using canned ones)
3.Heat oil in deep bottomed pan/ kadai ,saute the onions until they are translucent and caramelized.
4.Let the sauteed onions cool. Now in your electric mixer/grinder, make a smooth paste of these onions with coconut, cilantro, garam masala and fennel seeds, using water ( little more than 1/4 cup of water).
5.Heat oil in a deep bottomed pan on medium low heat, add mustard seeds, Once they splutter add curry leaves and green chillies if using.
6.Immediately add the above ground paste, and saute for about 5 minutes until the masala oozes out oil.
7.Now add the chopped tomatoes, and cook for another 5 minutes until the tomatoes are mushy.
8.Add the boiled chickpeas , and coat it gently with the masala mixture.
9.Rinse the grinder jar with about 1 and 1/2 cup of the chickpeas stock water, ( add water if using canned ones) and add it to the pan. Crank up the heat to high, give everything a good stir, add more salt if required( since salt is already added whilst pressure cooking the chickpeas , so add accordingly) let it come to a boil, then reduce the heat to low , and let it simmer and thicken to achieve the desired thickness of the gravy ( about 10 minutes)
10.Serve with hot steamed rice/pulao/ chapati or any flat bread.
If you wish to participate for the recipe challenge contest, click here and add your link.